to soups

Cream of Broccoli Soup

1 Tablespoon vegetable oil
1 small onion, chopped
4 cups fresh broccoli
2 cups chicken broth
1 cup ricotta cheese
1 cup milk
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Heat oil in saucepan. Saute onions for 3 minutes. Add broccoli, and broth; bring to boil. Reduce heat, cover and simmer 10 to 15 minutes or until broccoli is tender. Remove from heat and cool slightly.

In blender container combine ricotta and milk until smooth. Add to soup. Stir in lemon juice, salt and pepper. Puree in batches in blender.

Return to saucepan and heat through, but do not boil; stir frequently. Serve hot or cold.