Cream of Broccoli Soup

• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 onion, peeled and chopped
• 1 potato, peeled and finely chopped
• 4 cups chicken stock
• 1 large head broccoli, cut in florets and chopped
• 1 1/2 cup half & half, scalded
• salt and pepper to taste

Directions:

Combine all vegetables, except the broccoli, with the chicken

stock in a saucepan and bring to a boil. Reduce heat and

simmer, covered, 20 minutes or until tender. Meanwhile, cook

the broccoli in another pan or in the microwave until tender.

Transfer soup and half the broccoli into a food processor and

blend until smooth. Return soup to the pan and blend in the

half & half and the remaining broccoli. Bring to serving

temperature and season with salt and pepper.

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