Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: trim broccoli and cut into one-half inch thick slices. steam in salted water until tender. in large sauce pan, melt butter and saute onions, celery and garlic until brown. stir flour gradually into butter mixture. add milk slowly, then add chicken broth and herbs. stir over low heat until soup thickens and boils. add broccoli, salt and pepper. serve hot. top with almond slivers, cheese or chopped tomato, if desired.

Target recipe: boil broth in large saucepan. add broccoli, onion and garlic. bring to a boil; reduce heat to low. cover; cook for 5 to 7 minutes or until broccoli is tender. remove from heat; cool slightly. transfer half of vegetable-broth mixture to blender or food processor in batches; cover. blend until desired consistency. return to remaining mixture in saucepan. combine dry milk, water and flour in medium bowl; mix well. stir into soup; add salt and pepper. for freeze ahead:. prepare as above. cool soup completely. place in airtight container; freeze for up to 2 months. thaw overnight in refrigerator. heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.