Ingredients
1 small carrot
1 stalk celery stalk and leaves
1 small white onion
1 medium clove garlic
1/2 tsp. crushed dried marjoram
1/4 tsp. crushed and dried basil
1/2 c. vegetable stock
2 c. skim milk
2 c. coarsely chopped broccoli
1/2 c. vegetable-flavored pasta
1 c. unflavored yogurt or whipped sour cream for garnish
Preparation
Step 1In a soup kettle or Dutch oven, combine the carrots, celery, onions, garlic, marjoram, basil, and stock. Bring to a boil, then reduce to a simmer, cover lightly, and cook for about 10 minutes.Step 2Add the milk and broccoli, and bring to a boil. Then reduce to a simmer, cover lightly, and simmer for about 5 minutes, or until the broccoli is tender.Step 3Remove from heat, and in the container of a blender or food processor, purée the soup, in batches, until smooth.Step 4Return to the pot, add the pasta, and heat through.Step 5Turn off the heat, and adjust the salt and pepper to taste. Serve immediately, with the nutmeg and yogurt as a garnish.
