Broccoli and Potato Soup

Makes 5 cups

1½tablespoons olive oil 1garlic clove, finely chopped ½small onion, chopped 1teaspoon kosher salt ½teaspoon freshly ground black pepper 1pound broccoli, cut into florets and stems cut into ½” slices ½pound white potatoes, peeled and cut into ½” pieces 1½tablespoons dry sherry 3cups vegetable stock ½teaspoon lemon zest 1½tablespoons grated Parmesan

Calories 136 (21% from fat) • carb. 19g • pro. 6g • fat 3g • sat. fat 1g • chol.5mg • sod. 939mg • calc. 127mg • fiber 4g

Place olive oil, garlic and onion with a pinch of salt and pepper into a 3-quart , microwave safe casserole. Place casserole into the Cuisinart® Convection Microwave Oven and Grill and microwave on full power (PL 10) for 5 minutes. Add the broccoli stems, potatoes, an additional pinch of salt and pepper and microwave again on full power for 5 minutes. Stir in the sherry and microwave for 1 minute. Stir in the broth, cover casserole and microwave for 10 minutes, so that liquid has come to a boil. Add the broccoli florets, zest, and remaining salt and pepper and microwave uncovered for 7 minutes, until all ingredients are tender. Stir in the Parmesan. Taste and adjust seasoning accordingly.