2 tsp. butter
1/2 c. diced onion
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1 c. skim milk
1/2 c. canned chicken broth
1 c. part skim ricotta cheese
1 tbsp. plus 1 tsp. grated Parmesan cheese, divided

In 2 quart saucepan heat butter until bubbly and hot; add onion and saute until translucent. Add broccoli and cook until heated, 2-3 minutes. Add milk and broth and stir to combine; stirring occasionally, bring just to a boil. Transfer mixture to blender container and process at low speed until smooth; add ricotta cheese and process until combined. Reheat if necessary (do not boil); serve each portion sprinkled with 1 teaspoon Parmesan cheese. Makes 4 servings, about 1 cup each.