1 tablespoon butter or margarine1 onion, chopped1 small bunch broccoli, coarsely chopped1 can (14½ ounces) chicken or vegetable broth1 bay leaf1/4 cup 1% milk1 tablespoon unbleached or all-purpose flour3/4 cup fat-free evaporated milk1/8 teaspoon ground nutmeg1/4 cup grated Parmesan cheese (optional)

  1. Warm butter in a large saucepan over medium heat. Add onion, and cook 5 minutes, or until tender. Set aside 6 to 8 broccoli florets. Add broth, bay leaf, and remaining broccoli to the saucepan. Heat to boiling.
  2. Cover, reduce heat to low, and simmer 10 minutes.
  3. Remove from heat. Cool slightly, and remove and discard bay leaf. Puree soup in a blender or food processor. Return to the pan. 4. Combine 1% milk and flour in a small bowl. Stir into soup along with evaporated milk and nutmeg. Cook over medium heat, stirring, until soup simmers and thickens. Add reserved broccoli florets. Cook 2 minutes. Serve sprinkled with cheese, if using. Makes 4 Servings Per Serving: 117 cal, 7 g pro, 14 g carb, 4 g fat, 10 mg chol, 534 mg sodium, 2 g fiber Diet Exchanges: 1/2 milk, 1 vegetable, 0 fruit, 0 bread, 0 meat, 1/2 fat