Satisfying and Creamy Broccoli Soup

Photo: Kristi Rimkus

Ingredients

1 1/2 cups low sodium chicken broth or veg. stock

1 pound broccoli, coarsely chopped (about 2 cups)

6 scallions, sliced

1 clove garlic, minced

2 tablespoons butter

2 tbsps. all purpose flour

1/2 teaspoon dried marjoram leaves

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1 cup evaported skim milk

Preparation

In a saucepan combine the broth, broccoli, garlic and scallions; bring to a boil. Reduce heat and simmer, covered, until the broccoli is tender, about 10 mins. Remove from heat, cool slightly. Puree to your desired consistency. I liked mine bit chunky.

In a saucepan melt the butter. Blend in the flour, marjoram, salt and pepper, gradually stirring in the milk until the mixture is smooth. Cook over med. heat, stirring until thick and bubbling.

Stir in the pureed soup, heat to serving temperature.