This is a delicious soup either hot or cold. You can top each serving with a spoonful of low-fat sour cream and chopped chives, dill, or parsley.

1 lg. onion, coarsely chopped
1 med. carrot, sliced
1 sm. stalk celery (with leaves), sliced
1 clove garlic, finely chopped
3 c. chicken stock
1/4 c. uncooked rice
3 c. coarsely chopped broccoli
2 c. low-fat milk
1 tsp. salt
Pinch cayenne pepper

In a large saucepan, combine onion, carrot, celery, garlic, and chicken stock; bring to a boil. Add rice, cover and simmer for 15 to 20 minutes or until rice is tender. Add broccoli; cover and simmer until broccoli is tender, about 5 minutes. Transfer to blender or food processor and puree (may be done in batches). Return to saucepan; add milk, salt and cayenne. Serve hot. alternately, let cool, cover and refrigerate until serving time. Yield: 8 servings (3/4 cup each).