2 (1 lb.) bunches fresh broccoli
2 c. water
1 (14 1/2 oz.) can chicken broth
1 tsp. dried whole marjoram
1/4 tsp. salt
1/8 tsp. pepper
2 lg. carrots, scraped & sliced
1 med. onion, quartered
1/2 c. skim milk

Trim leaves and touch ends of lower stalks from broccoli. Cut into 1" pieces; set aside.

Combine broccoli and remaining ingredients except milk in a Dutch oven; cover and simmer 15 to 20 minutes or until vegetables are tender.

Remove 2 cups broccoli flowerets from soup mixture with a slotted spoon; set aside. Spoon half of soup mixture into container of an electric blender; process until smooth. Repeat with remaining soup mixture. Return soup mixture to Dutch oven; stir in milk and reserved flowerets.

Cook soup over low heat, stirring constantly, until thoroughly heated. Yield: 6 3/4 cups, about 56 calories per 1-cup serving.