Recipe: Fresh Broccoli Soup (using chicken broth and carrots, blender)

FRESH BROCCOLI SOUP

2 (pound) bunches fresh broccoli (one-inch pieces including stem)
2 cups water
1 (14 1/2 ounce) can chicken broth
2 large carrots, sliced
1 medium onion, quartered
1 teaspoon dried marjoram
Salt and ground black pepper (to taste)
1/2 cup fat free milk (optional)
FOR SERVING:
Grated Parmesan cheese (for serving)
Tabasco sauce (for serving)

Place all ingredients for the soup except the milk in large pot. Bring to a boil; then simmer 15 to 20 minutes.

Puree in blender. Return to pot and, if desired, add milk. Heat.

Serve with Parmesan cheese and dash of Tabasco sauce.

Source: LaNell Fielder to The Log Cabin Democrat, August 19, 1999