1 bunch (1 1/2 lbs.) broccoli
3 tbsp. butter
1 sm. onion, thinly sliced
1 med. apple
4 c. clear, fat-free chicken broth
Salt to taste
Freshly ground pepper to taste
Sour cream, if desired
Minced fresh chives or parsley, if desired

Pare, core, and dice apple 3/4-inch thick.

Trim ends from broccoli. Wash in cold water. Cut off flowerets and break or cut into small clusters. With a swivel-blade peeler, pare the outer fibrous covering from the stalks; slice stalks fairly thin.

In a 4-quart covered saucepan over low heat in the hot butter, cook onion and apple, stirring a few times until softened, about 10 minutes. Add broccoli flowerets, sliced stalks, and broth. Bring to a boil; simmer, covered, for about 30 minutes.

In an electric blender, whirl soup in several batches, until smooth; for a coarser texture puree, in as many batches as necessary, process in food processor. Return to saucepan and stir in salt and pepper; reheat.

If desired, garnish each serving with a spoonful of sour cream sprinkled with chives.

Makes 6 or more servings.