2 tbsp. butter
1/4 c. chopped onions
3/4 c. chopped celery
2 (10 oz.) pkg. frozen broccoli, thawed enough to separate
2 c. clear fat free chicken broth
1 c. milk
Salt & white pepper to taste
Thin sliced scallions, optional

In a medium saucepan, heat butter. Add onions and celery; cook gently until wilted. Add the broccoli and broth, quickly bring to a boil. Cover and simmer until broccoli is tender, about 5 minutes. Puree in 2 batches in electric blender.

In a saucepan stir together broccoli puree, milk, salt and pepper. Heat. Makes 5 cups. If soup is thicker than you like add broth or milk. Add seasoning to taste.