|5-1/2 cups||low-sodium chicken broth|
|3-1/2 cups||coarsely chopped broccoli florest (about 1-1/2 lbs. broccoli)|
|4 tbsp||freshly grated Parmesan cheese|
1. Bring 5 cups chicken broth to boil in a large pot. Add broccoli florets. Reduce heat and simmer until broccoli is just tender, about 5 minutes. 2. Meanwhile, whisk eggs and remaining ï¿½ cup chicken broth in medium bowl to blend well. Bring soup back to boil. Very slowly pour egg mixture into soup without stirring (egg mixture will form fluffy clumps); boil 1 minute. Stir gently to blend. 3. Season soup with salt and pepper. Ladle soup into 4 bowls. Sprinkle each with 1 tablespoon Parmesan cheese. Nutrition Information per serving: 142 calories, 7g total fat, 3g saturated fat, 164mg cholesterol.