Core Recipe Servings | 4 Preparation Time | 10 min Cooking Time | 18 min Level of Difficulty | Easy
soups | Served hot or chilled, this main-course soup makes for a delicious meal. Or leave out the shrimp for a tasty appetizer.
1 medium uncooked Yukon Gold potato(es), peeled and diced 2 cup broccoli, florets 1 medium shallot(s), minced 2 cup fat-free chicken broth 1/4 tsp dried thyme 1/2 pound cooked shrimp, peeled (medium size) 1/2 cup fat-free sour cream 1/2 cup fat-free skim milk 1/4 tsp table salt 1/4 tsp black pepper
Instructions
1. Combine potato, broccoli, shallot, broth and thyme together in a medium-size pot. Bring to a boil, partially cover and cook until vegetables are tender, about 15 minutes. Pour soup into blender and purée; return soup to pot. (Or puree soup in pot using an immersion blender.) 2. Add remaining ingredients to pot; simmer until hot, about 3 minutes. (Do not allow to boil.) Yields about 1 cup per serving.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
