1 (10 3/4 oz.) can condensed chicken broth
1 lb. carrots, scraped and sliced
1 c. chopped celery
1 c. chopped onion
1 c. creamy-style cottage cheese
2 c. milk (low-fat, if desired)
1/4 tsp. salt
3/4 tsp. hot pepper sauce or to taste
1/2 c. plain yogurt

In a 3 quart saucepan, combine the condensed chicken broth, cut up carrots, celery, and onion. Bring to boil; reduce heat and cover. Simmer 15 to 20 minutes or until vegetables are soft. Transfer mixture to a blender container. Add cottage cheese and blend smooth (work with teaspoon mixture at a time in a food processor, though a food processor does not do as a nice of a job - it should be smooth. In a blender, it will have to be done in batches, too). Return mixture to the saucepan; stir in milk, salt, and hot sauce to taste. Heat through but do not oil. Transfer to a heated turreen or soup bowls and dollop with yogurt. Swirl through with a spoon. Sprinkle with a garnish of croutons - whatever.