South Beach Cream Of Broccoli Soup

• 1 1/2 small head of broccoli (about 3 pounds)
• 3 tablespoons canola oil
• 1 1/2 cups leeks, sliced (white part only)
• 3/4 cup celery, sliced
• 1 1/2 quarts chicken broth, fat-free
• 3 cups evaporated skim milk
• 1/3 cup cornstarch
• 1 1/2 teaspoons fresh thyme, chopped
• ground pepper (to taste)

1. Cut the broccoli into florets and set aside.
2. Trim and discard the tough fibrous skin from the stems, coarsely chop and set aside.
3. In a medium saucepan over medium-low heat, warm the oil.
4. Add leeks and celery and saute for 8 minutes, or until the leeks are soft.
5. Add the broccoli stems and broth. Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
6. Add the broccoli florets and simmer for 10 minutes more.
7. Puree the mixture in a food processor or blender. Return to saucepan.
8. In a small bowl, whisk together 1 cup of evaporated milk with the cornstarch until smooth.
9. Slowly add to the broccoli mixture, stirring constantly over medium heat.
10. Stir in the remaining milk, thyme, and pepper. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

head of broccoli, canola oil, leeks, celery, chicken broth, milk, cornstarch, fresh thyme, ground pepper

Taken from www.food.com/recipe/south-beach-cream-of-broccoli-soup-223720 (may not work)