Light Cream Of Broccoli Soup With Cheddar Cheese

Combine all ingredients except cheddar cheese, buttermilk and parsley in a large dutch oven, and simmer over medium heat for 1 hour until vegetables are tender.Using and immersion blender, or a blender, puree soup until creamy.

If you use a blender, be sure to puree in batches with care to keep soup from exploding from your blender.Add cheese and buttermilk and blend well.Top with parsley and a sprinkle of cheddar cheese.