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Categories:Viewed: 97 - Published at: 9 years ago
Ingredients
- 1 medium yukon gold potato, peeled and diced (es)
- 2 cups broccoli, florets
- 1 shallot, minced (medium size)
- 2 cups fat-free chicken broth
- 1/4 teaspoon dried thyme
- 1/2 lb cooked shrimp, peeled (medium size)
- 1/2 cup nonfat sour cream
- 1/2 cup skim milk
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
Method
- In a medium-size pot, combine potato, broccoli, shallot, broth and thyme; bring to a boil, partially cover pot and cook until vegetables are tender, about 15 minutes.
- Pour soup into blender and puree in batches careful not to splatter hot liquid; return soup to pot. (Or puree soup in pot using an immersion blender.).
- Add remaining ingredients to pot; reduce heat to low and simmer until hot, about 3 minutes. (Do not allow to boil.).
