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

Trim leaves and tough ends of lower stalks from broccoli. Cut into 1 inch pieces; set aside. Combine broccoli and remaining ingredients except milk, in a Dutch oven; cover and simmer 15-20 minutes.

Remove 2 cups broccoli from soup mixture with spoon; set aside. Blend half of mixture in blender until smooth. Repeat with remaining soup mixture. Return to Dutch oven; stir in milk and reserved flowerets of broccoli. Cook over low heat, stirring constantly.

Makes 6 3/4 cups; 56 calories per serving.