3 c. (1 lb.) broccoli, chopped
6 c. yams, peeled and chopped
6 c. defatted chicken broth, divided
2 med. onions, chopped
4 cloves garlic, minced
1 tbsp. olive oil
1 c. chopped celery
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
2 c. (1 1/2 bunch) watercress, chopped
Ground pepper to taste

Simmer the yams, covered in 2 cups of the chicken broth until soft. Puree in blender or processor. Set aside.

In large pot with cover, saute the onions and garlic in olive oil until onions are translucent. Add celery. Saute a few more minutes. Add broccoli and remaining 4 cups of chicken broth. Simmer covered for about 5-8 minutes or until tender crisp. Stir in yam puree; add seasonings. Top each serving with chopped watercress.