Cream Of Broccoli Soup

1 cup finely chopped broccoli
1 small onion, chopped
1-½ tbsp. dry parsley flakes
1 can chicken broth
salt and pepper to taste
1 cup cream
2 tbsp. cornstarch
milk

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.