1 1/2 lbs. broccoli
Med. onion, chopped, 1/2 c.
2 tbsp. butter
1 potato, pared and diced, 1 c.
2 cans (13 3/4 oz.) chicken broth
1/2 tsp. salt
Dash cayenne
1 c. lite cream
1/8 tsp. nutmeg

Cut vegetables into 3 pieces; parboil 5 minutes. Drain well.

Saute onion in butter until soft. Add potato, broth, salt and pepper. Heat to boiling; simmer 15 minutes. Add vegetables, reserving a few flowerettes. Simmer 5 minutes until vegetables are tender.

Blend soup until smooth. Return to heat. Add cream and nutmeg. Bring to boil. Add cream if too thick. Salt as needed. Garnish and serve. 2 quarts. Double recipe using 7 cups stock.