2 c. water
1 (13 3/4 oz.) can chicken broth
1 1/4 lb.s fresh broccoli, trimmed, cut into 1-inch pieces (6 c.)
1 c. sliced, peeled carrot
1 med. onion, peeled and quartered
1/2 c. skim milk
1 tbsp. butter
1/8 tsp. ground black pepper
3/4 tsp. salt

In large saucepan bring water, chicken both and salt to a boil over high heat. Add broccoli, carrot and onions. Return to boil, then reduce to medium heat, cover and cook 15-20 minutes until broccoli and carrot are tender.

Put 1 cup of vegetables and hot liquid into blender or food processor and blend 40-50 seconds, until smooth. Pour into bowl. Repeat with remaining vegetables and liquid, then stir in milk and batter until melted. Sprinkle with pepper. Yield: 6 (1 cup) servings.