1 med. brunch broccoli
4 c. water
1 c. onion, chopped
2 c. nonfat milk
3 tbsp. low calorie butter
6 oz. grated cheese
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
3 chicken bouillon cubes
1 tsp. garlic salt

Peel thick stalks of broccoli, chop heads and stalks to make 4 cups. In 3 quart saucepan over high heat, bring water to boil. Add broccoli and onion. Cook, uncovered, just until broccoli is tender, about 3 minutes. Drain reserving 2 cups liquid. In blender place broccoli mixture and 1 cup milk, cover and blend until smooth; set aside In same saucepan over medium heat melt butter, stir in flour, salt and pepper until smooth. Stir in reserved cooking liquid, milk and bouillon cubes. Cook stirring constantly until mixture comes to a boil. Stir in pureed broccoli mixture. Heat thoroughly. Add cheese, stir until melted. If desired garnish each serving with broccoli flowers and dices red pepper.