Induction friendly cream of broccoli soup

[carbless_in_seattle]

Not sure if this has been posted...found it on the new atkins site. But I just made it, I'm eating it right now, and it is SOOOO good! I love it!

Ingredients

• 4 cups lower sodium vegetable or chicken broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound broccoli, cut into florets, stems peeled and cut into 1-inch pieces
• 1 tablespoon ThickenThin not/Starch thickener
• 1 cup heavy cream

This soup is quick and easy—just right for a weeknight supper or quick lunch. Try replacing the broccoli with cauliflower, or experiment with other vegetables, such as asparagus, artichokes, celery or tomatoes. If you like, stir in about 1 cup of sharp cheddar cheese after you’ve returned the purée to the saucepan.

Net Carbs: 3 gramsTotal Carbs: 7 gramsFiber: 4 gramsProtein: 3 gramsFat: 17 gramsCalories: 180Makes: 6 (1 cup) servingsPrep Time: 30 minutesTotal Time: 30 minutesPreparation

• Combine stock, salt and pepper in a large saucepan over medium-high heat; bring to a boil. Add broccoli, reduce the heat to medium-low and simmer until tender, about 15 minutes.
• Transfer soup to a blender. Holding blender lid down firmly with a folded kitchen towel, blend at low speed to purée (you may have to work in batches). Return soup to saucepan; bring back to a simmer over medium-high heat. Whisk in thickener and cream; simmer, whisking occasionally, until thick and hot, about 5 minutes. Serve hot or refrigerate in an airtight container for up to 3 days. Reheat before serving.