Cream of broccoli soup II

1 medium onion, chopped
3 cloves garlic, thinly sliced
1 bunch broccoli, chopped
1 big boiling potato, chopped
2 stalks celery, chopped
handful of fresh rosemary, chopped
5 cups chicken or veggie broth
1 cup milk
salt & pepper

Cook onion and garlic in olive oil until soft. Add broccoli, potato and celery, cook for 5 minutes. Add broth and rosemary, bring to a boil. Simmer on low heat 30 minutes. Remove from heat, roughly mash vegetables. Stir in milk, salt and pepper. Reheat and garnish with fresh rosemary.

Served with mixed green salad and grilled chicken.