Ingredients
2 cups chopped fresh or frozen broccoli1/2 cup chopped onion1 can (14-1/2 ounces) reduced-sodium chicken broth2 tablespoons cornstarch1 can (12 ounces) fat-free evaporated milkOptional: Olive oil, cracked black pepper
Preparation
In a large saucepan, combine the broccoli, onion and broth; simmer until vegetables are tender, 10-15 minutes. Puree half of the mixture in a blender; return to the saucepan.
In a small bowl, combine cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, serve with a drizzle of olive oil and black pepper.
