- 1 onion, chopped
- 1 carrot, diced
- 1 clove garlic, chopped
- 3 cups chicken broth
- 1 stalk celery, diced
- 3 cups chopped broccoli
- 2 cups milk
- 1 teaspoon salt
- 1 pinch ground black pepper
- In a large stock pot, combine onion, chicken broth, carrots, celery and garlic. Bring to a boil.
- Add broccoli, cover and cook for 5 to 10 minutes or until tender.
- Transfer soup to a blender or food processor and puree. Return to stock pot, add milk, salt and pepper, and heat through over medium heat.