Zesty Broccoli Soup

by Winner's Circle, from Weight Watchers Publishing Group Course: soups PointsPlus™ Value:    4 Servings:  6 Preparation Time:  8 min Cooking Time:  30 min Level of Difficulty:  Easy This soup wonderful hot or cold. To save on prep time, you can use two (10-ounce) packages of frozen chopped broccoli instead of the fresh broccoli. Ingredients   6 cup(s) reduced-sodium chicken broth      1 1/4 pound(s) broccoli, crowns, cut into florets (6 cups)      3 large uncooked potato(es), all-purpose variety (about 1 pound), peeled and cubed      1 medium onion(s), chopped      1 stalk(s) celery, chopped (medium)    1/2 tsp table salt      1 cup(s) fat-free skim milk    1/8 tsp hot pepper sauce, 2 drops    Instructions Bring the broth to a boil over medium-high heat in a large saucepan. Add the broccoli, potatoes, onion, celery, and salt; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables are soft enough to mash, about 25 minutes. Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture in batches to a food processor or blender and puree. (I used my immersion blender.)  Return the soup to the pan. Stir in the milk, and hot pepper sauce, then return to a simmer. Yields generous 1 1⁄2 cups per serving.  My note: soup is very thin but tastes good.  Use less broth or more broccoli next time for thicker soup.