Creamy Broccoli Soup

• 1 small onion
• 1 large bunch broccoli, about 1 1/2 lb.
• 1 Tbsp. oil
• 2 Tbsp. all-purpose flour
• 2 (13 3/4 oz. each) cans reduced-salt chicken broth, about 3 1/2 c.
• 1/2 c. evaporated skim milk
• 1/4 tsp. ground nutmeg
• plain yogurt for garnish (optional)

1. Chop onion.
2. Trim broccoli and cut stems and florets into 2-inch pieces.
3. In medium saucepan, heat oil over medium-high heat.
4. Add onion and cook until tender, but not browned, about 5 minutes.
5. Stir in flour.
6. Cook, stirring constantly, 1 minute. Add chicken broth and 2 cups water.
7. Bring to a boil.
8. Add broccoli. Reduce heat to medium and simmer until broccoli is tender, about 8 minutes.
9. Puree vegetable mixture, in batches, in food processor or blender until smooth.
10. Return mixture to saucepan over low heat.
11. Stir in evaporated skim milk and nutmeg. Cook, stirring occasionally, until heated through, 5 minutes.
12. Do not let soup boil.
13. Garnish with yogurt, if desired.
14. Makes 4 servings.

onion, broccoli, oil, flour, chicken broth, milk, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861389 (may not work)