Ingredients:

1 can condensed chicken broth

6 med carrots, cut up (1-lb)

1 c chopped celery

1 c chopped onion

1 c cream-style cottage cheese

2 c milk

¼ tablespoon salt

1/8 tablespoon pepper

½ c plain yogurt

croutons, optional

Directions:

1. In 3 qt saucepan combine chicken broth, carrots, celery, and onion. Bring to boil. Reduce heat; cover, simmer 15-20 min.

2. Transfer mixture to blender container.

3. Add cottage cheese; cover and blend until mixture is smooth or working with half the mixture at a time, process in food processor.

4. Return mixture to saucepan. Stir in milk, salt, and pepper; heat thru but do not boil.

5. Transfer to serving bowl; dollop with yogurt. With a spoon gently swirl yogurt into soup. Sprinkle with croutons, if desired.

Bon Appetit!