6       cups fresh broccoli flowerets
1       quart water
1       cup chopped onion
1       clove garlic, minced
1       cup plain nonfat yogurt
1/3    cup all-purpose flour
2       10 1/2-ounce cans of low sodium chicken broth
1       cup water
1/4    teaspoon salt
1/4    teaspoon ground black pepper
1       cup shredded reduced-fat sharp Cheddar cheese

​

Assemble all ingredients and utensils. In a large soup pot or Dutch oven bring the water to a boil. Add the broccoli and cook for 5 to 7 minutes or until tender. Drain well and set aside.

​

Spray a large skillet with vegetable oil and saute the onion and garlic over medium heat until tender. Drain.

​

In a large saucepan combine the yogurt and flour; stirring well with a wire whisk. Add the broth, water, salt, and pepper. Cook over medium heat for 30 minutes or until thickened and bubbly, stirring often. Add the broccoli and onion mixtures and the shredded cheese, stirring until the cheese melts. Serve warm. Sprinkle with paprika, if desired. Yield: 8 servings of 8 ounces each.

 

From Miss Daisy’s Healthy Southern Cooking