1/2 c. (1 stick) butter
1 clove garlic, minced
2 sm. potatoes, diced
2 c. buttermilk
1/8 tsp. ground nutmeg
1 med. onion, chopped
4 c. coarsely chopped broccoli and stems
2 (14 1/2 oz.) cans chicken broth or 3 1/2 c. homemade broth
1/2 tsp. dried basil
Dash red cayenne pepper

In 3-quart pot melt butter over medium heat - add onions, garlic and cook until onion is soft. Add broccoli, potatoes, chicken broth and basil. Boil - reduce heat - cover - simmer 30 minutes or until vegetables are tender. In a blender or food processor - process soup, a portion at a time until smooth. Return to pot. Whisk in buttermilk, nutmeg and red pepper. Heat to simmering. Yield: 7 - 1 cup servings = 120 calories.