Low Fat Cream of Broccoli Soup

Ingredients:
2 large heads of Broccoli
Extra Virgin Olive Oil
1 stalk of celery
1 carrot
1/2 yellow onion
1 glove of garlic
3 Cups of Chicken Stock (low sodium)
1 Cup Skim Milk
1 Cup Fat Free Half and Half
Corn Starch
Mozzarella or Cheddar Cheese
Salt and Pepper to taste

In a large soup pot, saute diced onions, celery, carrot and garlic in a few tablespoons of olive oil until soft and translucent. Add 3 cups of Chicken Stock and bring to a boil. Add Broccoli florets (you can use the stems too) and boil for 5-7 minutes. Turn off burner and transfer contents of the pot to a blender (if you have an immersion blender you could you this instead). Blend until everything is combined and in a liquid state (this will not take long). Transfer contents of blender back to pot over low heat. Add Half and Half. Add milk with a few teaspoons of corn starch whisked in until smooth. Simmer over low heat 15 more minutes. At the end add salt and pepper to taste and a handful of shredded cheddar or mozzarella cheese.

Enjoy with crusty bread.