1/2 c. butter
1/2 c. onion
2 (8 oz.) pkgs. frozen chopped broccoli, thawed
2 c. chicken broth
3/4 tsp. basil (dried) or 1 1/2 tbsp. fresh basil
1 1/2 tsp. salt
1/4 tsp. white pepper
1 1/2 tbsp. fresh lemon juice
1 c. milk (or 1/2 c. skim milk & 3/4 c. evaporated skim milk)
Garnish: thin lemon slices

In large saucepan, melt butter. Saute onion until transparent. Add broccoli, basil, chicken broth, salt and white pepper. Cover and simmer for 15 minutes. Puree soup in blender or processor and transfer to large bowl. Do about 1 to 1 1/2 cups at a time. Add lemon juice and milk. May need to add more milk for desired thickness. Use wire whisk to stir. Chill at least four hours. Serve cold and top with garnish. This is an excellent low fat version. Yield: 6 to 8 servings.

HINT: I use low salt College Inn chicken broth. Open can and skim off fat first. I use "light" butter and always fresh lemon juice. Even non- vegetable lovers love this.