1 bunch broccoli, 1 1/2 lb.
3 tbsp. butter
1 sm. onion, thinly sliced
1 med. apple, cored and diced (3/4 c.)
4 c. clear fat free chicken broth
Salt and lemon pepper to taste, don't omit lemon pepper, it adds a good flavor
Sour cream
Minced chives or parsley; optional

Trim ends from broccoli. Wash in cold water. Cut off florets and break or cut into small clusters. With a swivel blade peeler, pare the outer fibrous covering from the stalks; slice stalks fairly thin.

In a 4 quart covered saucepan over low heat, cook onion and apple in the hot butter, stirring a few times until softened, about 10 minutes. Add broccoli florets, sliced stalks and broth. Bring to a boil; simmer covered for about 30 minutes. In an electric blender, whirl the soup in several batches, until smooth; for a courser texture puree in as many batches as necessary in a food processor.

Return to saucepan and stir in salt and lemon pepper; reheat. If desired, garnish each serving with a spoonful of sour cream, sprinkle with chives or parsley. Serves 6.