Cream of Broccoli Soup

1 medium onion(s), chopped

1 medium garlic clove(s), minced

2 pound broccoli, tough ends removed, stems and florets chopped

4 cup fat-free chicken broth, or vegetable broth

1 cup fat-free evaporated milk

1/2 tsp hot pepper sauce, or to taste

1/4 tsp table salt, or to taste

1/4 tsp black pepper, or to taste

Put onion and garlic in a 2-quart saucepan with 1/4 cup water and simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot. Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down heat 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; puree until smooth in batches in a blender or puree in pot using an immersion blender. (Note: Be careful not to overfill blender to prevent the hot liquid from splattering.) Add evaporated milk and hot pepper sauce to soup; season to taste with salt and pepper.

Fresh chives perk up the flavor of cream soups. Sprinkle 1 teaspoon of minced chives over each serving. Or, if available, garnish each bowl with 1 chive blossom.

Makes 4 servings of 1 ¾ cups @ 2 points each or Core + 1 point