CREAM OF VEGETABLE SOUP
1 pound fresh broccoli or green beans or asparagus
2 cups milk (non-fat, low fat, or half and half, your arteries)
2 cups water or chicken broth or veggie broth
sour cream or non fat yogurt (optional)
2 tsp dill or thyme or combination
salt and white pepper to taste
Cook veggies in water or broth til soft, I use pressure cooker. Puree veggies in blender or food processor. Return puree to large pot, add herbs and seasonings, bring to low simmer.
Add milk and heat, do not boil. Add dollop of sour cream or yogurt for extra creaminess.
Serve, garnish with a thin lemon slice and/or sprig of dill.