EMERALD ISLE SOUP
1/4 cup leeks or onions, chopped, about 3/4 ounce
1-2 tablespoons butter
16 ounces frozen broccoli, no need to thaw
2 cups chicken broth *
Salt and pepper, to taste
1 cup heavy cream
Pinch nutmeg, optional

Sauté the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes. Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired. Reheat if necessary.

Makes about 6 servings

* If you use canned broth, add enough water to make 2 cups total.

Per Serving: 204 Calories; 19g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs