Skinny Cream of Broccoli Soup

In a 6-quart stockpot over medium heat, saute broccoli and onions in olive oil for 10 minutes, stirring frequently until they begin to soften and caramelize. Add garlic and saute for about 3 minutes more, stirring constantly. Add flour and stir until vegetables are coated. Add chicken stock and milk and bring to a boil; reduce heat and simmer for 10 minutes. Cool for 5 minutes before pureeing in a food processor or blender. Season to taste with salt. Garnish and serve.

Recipe adapted from the cookbook Simple Success.