Cream of Vegetable Soup
750ml (1¼ pint) Milk
750ml (1¼ pint) Water or Vegetable Stock
450g (1lb) Broccoli or Green Beans or Asparagus
Sour Cream or non fat Yoghurt (optional)
2 tsp dill or thyme or combination
Salt and Black Pepper
Cook in water or stock until soft.
Puree vegetables 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 yoghurt for extra creaminess.
Serve, garnish with a thin lemon slice and sprig of dill.
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