Skinny Cream Soup (12 14 Servings)
Ingredients
- 1 c cottage cheese (1 c.)
- 1 c skim milk (1/2 c.)
- 1 small onion, thinly sliced (1)
- 2-3 T. oil (1 1/2 T.)
- 4 c chopped vegetables: broccoli, carrots, spinach, cabbage, leeks,
- potatoes, or squash (2-3 c.)
- 5-6 c chicken stock (2 cans broth)
- salt and pepper to taste
- grated Parmesan cheese
- ham bone, opt.
Instructions
(half measures in parens following). Blend cottage cheese and milk until smooth. In heavy soup pot, saute onion in oil until softened, but not browned. Add vegetables, cook and stir over low until slightly softened. Remove half or all of vegetable-onion mix (if you use all, be sure vegetables are cooked very soft so they blend to a nice smoothness). Blend with cottage cheese/milk mixture until smooth. Add stock to remaining vegetables (or vegetable/cheese mix), with ham bone (opt.), and simmer covered until vegetables are tender. Cool slightly, and then add blended mix slowly. Add salt and pepper. Reheat, but do not boil. Serve with grated cheese if desired.
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