Cream of Broccoli Soup

 Ingredients:

• 6 slices raw bacon, chopped
• 2 tbsp. butter
• 2 cups broccoli florets
• 1/4 cup chopped shallots
• 1 tbsp. minced garlic
• 1/2 cup plain whole-milk Greek yogurt
• 1 cup whole milk
• 2 cups chicken broth
• 2 tbsp. fresh lemon juice
• 2 tbsp. chopped chives
• 1/4 cup sliced almonds

Makes 4 Servings

1. In a large stockpot, heat the chopped bacon over medium heat for 5-7 minutes, cooking until crisp. Remove the bacon and set aside, reserving the grease in the pan. 
2. Add the butter to the bacon grease and melt. 
3. Add the broccoli florets and cook for 4-5 minutes, until browned. Add the shallots and garlic and cook for 1 minute, until fragrant. 
4. Add the yogurt, milk, chicken broth, and lemon juice. Stir to combine. Bring to a boil, then reduce the heat to medium-low. Simmer for 5-6 minutes, until the broccoli is tender. 
5. Transfer the soup to a processor and puree until smooth, or use and immersion blender. 
6. Divide the soup evenly among 4 bowls. Garnish with the bacon, chives, and sliced almonds. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet Book. Cream of broccoli soup is quite delicious when it is done right. The Greek yogurt is the key ingredient that makes this soup rich and creamy. The garlic and the shallots also had more flavor to this salad. I highly recommend using an equal amount of chicken and vegetable broth more a more flavorful soup. If you want to go completely vegetarian, use vegetable stock.