Instructions: Because I use low-fat evaporated skim milk instead of heavy cream, this velvety soup has only 1 1/2 grams of fat per serving. Adding the bouillon cube to the water in which the broccoli cooks lends added richness; if youre on a limited-salt diet, use a reduced-sodium bouillon cube.

Bring the water to a boil in a medium saucepan over medium heat. Dissolve the bouillon cube in the boiling water. Add the broccoli and cook for 5 to 6 minutes, until it is bright green and fork tender.

Put the evaporated milk in a small saucepan. Warm over low heat, just until bubbles begin to form around the edge. Remove the pan from the heat.

Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Add the leeks and saute, stirring often, for 7 to 8 minutes, until limp. Stir in the flour and cook for 1 minute. Whisk in the warm evaporated milk. Continue to cook, whisking constantly, until the flour has dissolved and the mixture is smooth.

Reduce the heat to low. Add the nutmeg, the garlic, and the broccoli, along with its cooking liquid. Simmer for 5 minutes more, taking care not to bring the soup to a boil. Remove the pan from the heat and stir in the basil and black pepper.

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