Broccoli-Cheese Soup

Serves 4

This soup has all the creminess you expect from a classic broccoli-cheese soup, but so much less saturated fat and cholesterol.

Ingredients:

- 2 1/2 cups fat-free, low-sodium chicken broth

- 6 ounces chopped fresh broccoli (about 2 cups) or 1 10-ounce package frozen chopped broccoli, thawed

- 1 medium carrot, chopped

- 1 medium rib of celery, chopped

- 1/4 teaspoon salt

- 1/4 tsp. pepper

- 1/8 teaspoon ground nutmeg

- 1 cup fat-free half-and-half

- 3 tablespoons all purpose flour

- 3 slices low-fat sharp Cheddar cheese, torn into pieces, or 1/2 cup shredded low-fat sharp Cheddar cheese.

Directions:

In a large saucepan, stir together the broth, broccoli, carrot, celery, salt, pepper, and nutmeg. Bring to a simmer over medium-high heat. Reduce the heat and simmer, covered for 6 to 8 minutes, or until the vegetables are tender. In a small bowl, whisk together the half-and-half and flour. Stir into the saucepan. Simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Add the cheese. Remove from the heat. Stir until the cheese is melted.