Cream Soup

Name: Cream Soup
Yield: 4
Ingredients: '5 cups of chicken broth'; '1 envelope of low-fat vegetable broth'; '1 large carrot'; '1/2 medium zucchini'; '1 stalk of leek'; '1 medium onion, chopped into four pieces'; '2 whole garlic cloves'; '3 tablespoons of fresh parsley, chopped'; 'Salt to taste'; '8 tablespoons of cottage cheese'

1
'5 cups of chicken broth'
2
'1 envelope of low-fat vegetable broth'
3
'1 large carrot'
4
'1/2 medium zucchini'
5
'1 stalk of leek'
6
'1 medium onion, chopped into four pieces'
7
'2 whole garlic cloves'
8
'3 tablespoons of fresh parsley, chopped'
9
'Salt to taste'
10
'8 tablespoons of cottage cheese'

Ingredients

1
'5 cups of chicken broth'
2
'1 envelope of low-fat vegetable broth'
3
'1 large carrot'
4
'1/2 medium zucchini'
5
'1 stalk of leek'
6
'1 medium onion, chopped into four pieces'
7
'2 whole garlic cloves'
8
'3 tablespoons of fresh parsley, chopped'
9
'Salt to taste'
10
'8 tablespoons of cottage cheese'

Directions

1
'In a pot, combine the chicken broth, low-fat vegetable broth, and diced vegetables.'
2
'Let it simmer on low heat until the vegetables are tender.'
3
'Blend everything in a blender and adjust the salt.'
4
'Return the mixture to the pot and reheat.'
5
'In a deep dish, distribute two tablespoons of cottage cheese and top with the hot soup.'
6
'Sprinkle with parsley and serve.'