Cream of Broccoli Soup

Serving Size : 4
2 Points per Serving

1 medium onion -- chopped
1 medium garlic clove -- minced
2 pound broccoli -- stems and florets chopped
4 cup chicken broth -- or vegetable broth
1 cup fat-free evaporated milk
1/4 tsp hot pepper sauce
1/8 tsp table salt -- or to taste
1/8 tsp black pepper -- or to taste

Put onion and garlic in a 2-quart saucepan with 1/4 cup water and simmer until onion is soft, about 10 minutes; spoon into large pot.

Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray.

Remove soup from heat and puree in batches in a blender until smooth. (Note: Be careful not to overfill blender; the hot liquid can splatter.) Add evaporated milk and hot pepper sauce, and season with salt and pepper. Yields about 1 3/4 cups per serving.