Cream of Broccoli Soup

Cream of Broccoli Soup
2 14.5-ounce canned low-sodium chicken broth
5 cups cauliflower florets
4 cups broccoli florets
5 large shallots (6 ounces), chopped
1 tablespoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup low-fat milk (not skim)

In a large pot, combine the first six ingredients (not the milk). Simmer for 15 minutes. Remove from heat. With a slotted spoon, remove broccoli and place on clean chopping board. Puree remaining soup in blender or food processor, in small batches, until smooth. Pour soup in large pot. Set aside. Dice broccoli and return to pot. Add milk and heat gently until thoroughly hot.

Makes sixteen half-cup servings. (1 POINT)