1/4 c. coarsely chopped onion
1 tbsp. butter
3 c. chicken bouillon
1 pkg. (10 oz.) frozen chopped broccoli
1/8 tsp. pepper
2 c. chopped iceberg lettuce
Chopped parsley

In a 3 quart saucepan over medium heat, saute onion in butter for 2 minutes or until beginning to soften. Add bouillon, lettuce, broccoli and pepper. Bring to a boil; reduce heat to low, cover and simmer for 10 minutes or until broccoli is tender. Place half at a time in a blender container. Cover and blend at high speed for 1 minute or until very smooth. Reheat soup before serving. Garnish each serving with 1 teaspoon chopped parsley. 8 servings (1/2 cup each).