A garden vegetable soup of chopped broccoli, sweet potatoes, celery, onion and garlic simmered in chicken broth and served over chopped watercress. Vegetable broth can be substituted for the chicken broth, if desired.

Broccoli Garden Soup

6 cups peeled and chopped sweet potatoes
6 cups chicken broth - divided use
2 onions, chopped
4 garlic cloves, crushed
1 tablespoon olive oil
1 cup chopped celery
3 cups chopped broccoli
1/2 teaspoon ground black pepper
2 cups chopped watercress

1. In large kettle over medium heat, simmer chopped sweet potatoes, covered, in 2 cups chicken broth for 10 minutes, or until soft. Remove sweet potatoes to a a food processor or blender and puree until smooth. Set aside.
2. In the same large kettle over medium-high heat, saute chopped onions and crushed garlic cloves in olive oil until the onions are translucent and starting to brown.
3. To the onion mixture add chopped celery; cook for a few minutes then add chopped broccoli and 4 cups chicken broth. Simmer, covered, for 8 minutes. Stir in the sweet potato puree. Add pepper. Top each portion with chopped watercress.

Makes 6 servings.