Creamy Broccoli Soup

Total time: 30 minutes
     Vegetable soups make a perfect winter first course.  They're easy, warming and healthy.  The 'cream' in this soup comes from yogurt or milk. A hint of 'heat' comes from the hot mustard.

 Ingredients:

• 1/3 - 1/2 head broccoli, 1 - 1 1/2 cups, chopped
• 1 small onion
• 1 tsp butter
• 1 1/2 cups (12oz, 360ml) chicken stock
• 1 tsp dried marjoram
• 2 tsp Dijon-style mustard
• 1/4 cup (2oz, 60ml) yogurt or milk
• 1/2 cup (2oz, 60gr) shredded Gruyère cheese   reserve 1 tbs for garnish

 Instructions:

• Roughly chop broccoli and onion.
• Melt butter in a medium saucepan.  Add onion and sauté until starting to get tender.
• Add chicken stock, marjoram and broccoli.
• Bring to a boil, reduce heat, cover and simmer until broccoli is tender, 10 - 12 minutes.
• Purée soup, using only as much stock as needed.  Reserve the rest of the stock.
• Return the soup to heat, add mustard and enough reserved stock to get the consistency you like.  Remember the yogurt / milk and cheese will thicken it a bit again.
• Bring to a boil, reduce heat and stir in the yogurt or milk and cheese.
• Heat, stirring, but do not let it boil or you will have cheese strings! 
• Serve, garnishing each serving with a sprinkle of cheese.