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Cream of Broccoli Soup

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1 cup finely chopped broccoli
1 small onion, chopped
1- tablespoons dry parsley flakes
1 can chicken broth
salt and pepper to taste
1 cup cream
2 tablespoons cornstarch


Combine broccoli, onion and parsley with broth and enough water to measure 2 cups liquid in saucepan. Cook until broccoli is tender. Puree vegetables and broth. Add seasoning and cream and continue cooking over low heat. Blend cornstarch and a small amount of milk until smooth. Add to soup, blending thoroughly. Cook until soup thickens, stirring constantly. Garnish with parsley and pimento.

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