Broccoli Bisque

• 3 Tbsp. diced onion
• 3 garlic cloves, chopped
• 3 c. chicken stock
• 2 c. broccoli stems, steamed
• 2/3 c. milk powder
• 1/2 c. buttermilk
• 1 1/2 tsp. dill
• 1 Tbsp. lemon juice
• 1 Tbsp. soy sauce
• 1 Tbsp. dry sherry
• 3/4 c. broccoli flowerets, lightly steamed
• 2 Tbsp. cornstarch, mixed with 4 Tbsp. water

1. Saute onion and garlic in pan sprayed with nonstick cooking spray plus 2 tablespoons stock.
2. Put remaining ingredients, except cornstarch mixture and broccoli flowerets, in a food processor fitted with the metal blade and puree.
3. Return to pan.
4. Add cornstarch mixture and cook over low heat until thickened, stirring constantly.
5. Add broccoli flowerets; heat and serve. Makes 5 servings.

onion, garlic, chicken stock, broccoli stems, milk powder, buttermilk, dill, lemon juice, soy sauce, sherry, broccoli flowerets, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=665333 (may not work)