*From the Moosewood Low Fat Cookbook


Cream of Broccoli Soup 
(can also be spinach!)

Base:
2 1/2 c chopped onion
1 garlic clove, minced or pressed (I usually use a few)
3 cups diced, peeled potatoes
1 cup chopped celery (see my section on freezing, by the way)
3 c water

5 c chopped broccoli (peeled, sliced, stems included)
1/4 tsp dried thyme
1 tsp dried basil
1/2 tsp dried marjoram

2 c buttermilk
salt & pepper to taste

In a soup pot, combine the base ingredients.  Bring to a boil, the
cover, lower the heat, and simmer for 20 minutes.  Add broccoli and
spices and simmer for 10-15 minutes more, until the broccoli is soft.
Working in batches in your blender or large food processor puree the
soup with the buttermilk.  (Do not overprocess, the potatoes can cause
it to get gummy!)  Season with salt and pepper to taste.  Serve with
large croutons.  (See index for croutons.)