I enjoy the flavor of creamed soups but shy away from them because I know that they mean lots of fat and butter.
But Creamy Broccoli and Wild Rice soup is a good first course for a holiday menu when you want to keep things light. I used just two tablespoons of butter to saute the onion, which adds a little flavor. The base is made of chicken broth and nonfat half-and-half, so there’s creaminess without fat.
Broccoli heads, commonly found in most supermarkets, take only a few minutes to cook after they’re finely chopped. The dish is finished with lemon juice and sage for added flavor.