2 c. water
3/4 tsp. salt
1 c. sliced, peeled carrots
1 med. onion, peeled and quartered
1/2 c. skimmed milk
1/8 tsp. black pepper
1 (13 1/4 oz.) can chicken broth
1 1/4 lb. fresh broccoli, trimmed and cut small (6 c.)
1 tbsp. butter

In large pan bring water, chicken broth and salt to a boil, over high heat, add broccoli, carrots and onion; when boiling, reduce heat to moderate. Cover pan and cook 15 to 20 minutes until vegetables are tender. Put 1 cup of vegetable and hot liquid in blender, cover and blend 40 to 50 seconds until smooth. Pour into bowl. Repeat with remaining vegetables and hot liquid until all has been blended, then stir in milk and butter until melted, sprinkle with pepper. 70 calories per cup. May be served cold with spoonful of yogurt.