1 tbs. butter or margarine
1 medium onion, finely chopped
1 small bunch broccoli, coarsely chopped
1 can (14.5 oz.) chicken broth
1 bay leaf
1/4 cup 1% milk
1 tbs. flour
1/4 cup fat free evaporated milk
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
1/4 cup grated parmesan cheese
Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until tender. Set aside 6 to 8 broccoli florets. Add the broth, bay leaf, and remaining broccoli to the saucepan. Heat to boiling. Cover, reduce heat to low, and simmer for 10 minutes. Remove from heat, cool slightly and remove and discard the bay leaf. Puree the soup in a blender or food processor. Return to saucepan.
In a small bowl, combine the 1% milk and the flour. Stir into the soup along with the evaporated milk, salt, pepper, and nutmeg. Cook over medium heat, stirring until the soup simmers and thickens. Add the reserved broccoli florets. Cook for 2 minutes more. Serve sprinkled with Parmesan cheese. This recipe makes 4 servings, 3 points each.