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Brocolli and Cheese Soup
from the kitchen of Sharmagne Leland-St John

1 cup low fat plain yogurt
½ cup sharp cheddar cheese, shredded
1 cup chopped fresh broccoli florets, steamed
2 teaspoons diced shallots
1 teaspoon cornstarch
½ teaspoon vegetable soup base

Place all the ingredients into your blender. Blend
on high speed/liquify, until you have a creamy
liquid. Pour into a sauce pan and bring to a boil.
Serve with a dollop of yogurt with a few bits of
shredded cheese on top.


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