2 c. chopped celery
1 c. finely chopped onion
1 pkg. (10 oz.) chopped broccoli
1 c. cottage cheese
2 c. milk (whole)
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1/2 tsp. salt if desired (soup is salty)
1/8 tsp. white pepper

Cook celery, onion and broccoli in 2 1/2 quart covered casserole 10 minutes, stirring after 4 minutes; set aside.

Blend cottage cheese in blender or food processor until smooth. Slowly add milk, while blending. Add chicken soup to cheese/milk mixture. Blend and add to cooked undrained vegetables. Heat all together 5 minutes.

If microwaving on High until heated through (3 minutes) without boiling, add salt and pepper as you like. Yield: 6 servings.