Broccoli Chowder

4 servings

• ¼ cup Vegetable Broth **
• 1 tablespoon margarine or butter,
     (for flavoring)
• 1 medium, finely chopped onion
• 1 clove minced garlic
• 2 medium peeled, diced potatoes
• 4 cups Vegetable Broth **
• ½ to 1 teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 1 bunch broccoli flowerettes

1. Melt the margerine & ¼ cup broth in a heavy kettle and saute the onion & garlic until tender but not browned. Add the potatoes and saute for 4 minutes longer.

2. Add the broth, thyme, salt, pepper, bring to a boil, cover, and simmer for 15 minutes, or until the potatoes are tender.

3. Add the broccoli flowerets, cover, and cook for 7 minutes, or until the flowerets are barely tender. Freezes well.

** I like to make my broth using Knorr vegetable bouillion cubes with boiling water. It's quicker and has a more standard taste than making up my own vegetable broth from scratch.

Bon appetit!