1 c. finely chopped broccoli
1 sm. onion, chopped
1 1/2 tbsp. dry parsley flakes
1 can chicken broth
Salt & pepper to taste
1 c. cream
2 tbsp. cornstarch
Milk

Combine broccoli, onion and parsley with broth and enough water to measure 2 cups liquid in saucepan. Cook until broccoli is tender. Puree vegetables and broth. Add seasoning and cream and continue cooking over low heat. Blend cornstarch and a small amount of milk until smooth. Add to soup, blending thoroughly. Cook until soup thickens, stirring constantly. Garnish with parsley and pimiento.