1 bunch broccoli
1 onion, chopped
500 ml potatoes, peeled & diced 2 cup
375 ml chicken stock or water 1 1/2 cup
2 ml dried thyme 1/2 tsp
1 ml pepper 1/4 tsp
375 ml milk 1 1/2 cup
salt
1 garlic clove, minced
Separate broccoli into florets. Peel stems and chop coarsely. In saucepan; combine broccoli, onion, potatoes, garlic, stock, thyme and pepper. Bring to boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are tender.
In blender or food processor, puree soup in batches, if necessary until smooth; return to saucepan. Add milk, heat through without boiling. Season with salt to taste.
Serves 6