Cream of Broccoli Soup

2 cups broccoli florets and peeled stems cut into chunks
3 cups chicken stock
1 clove garlic, peeled and cut in half
1 cup milk, cream or yogurt
Salt and freshly ground black pepper to taste

Combine the broccoli and the stock in a saucepan. Simmer, covered, until the broccoli is tender, about 10 minutes. During the last minute or so of cooking, add the garlic (this cooks the garlic just enough to remove its raw taste).

Puree in a blender, in batches if necessary, until very smooth. Stir in the milk, cream or yogurt, and reheat gently; do not boil. Season to taste, and serve.