Chicken stock/2 cups water and 4 chicken bouillon cubes
2 Cup (32 tbs)
Nonfat dry milk solids
1⁄4 Cup (4 tbs)
Low fat yogurt
1 Tablespoon (For Garnish)
Cook sprouts and onions in chicken stock with salt, pepper, and tarragon until tender, about 10 to 15 minutes.
Puree in a blender with milk solids, yogurt, and parsley.
Reheat until hot through.
Garnish with a dollop of yogurt or parsley.