1 medium chopped onion
1 medium minced garlic clove
2 pounds broccoli
4 cups chicken or vegetable broth
1 c. fat-free evaporated milk
1/4 tsp. hot pepper sauce
1/8 tsp. salt
1/8 tsp. pepper

Remove tough ends from broccoli, chop stems and florets. Put onion and garlic in a 2-quart saucepan with 1/4 c. water and simmer until onion is soft, about 10 minutes; spoon into large pot. Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray. Remove soup from heat and puree in batches in a blender until smooth. (Note: Be careful not to overfill blender, the hot liquid can splatter.) Add evaporated milk and hot pepper sauce, and season with salt and pepper.

Yields about 1 3/4 c. per serving.