Cream of Broccoli Soup

Kristi John

2 large carrots, chopped
1 stalk of celery, chopped
1 onion, peeled and chopped
2 potatoes, peeled and finely chopped
4 cups chicken stock
1 large head broccoli, cut in flowerets and chopped
1 ½ cups half and half, scalded
salt and pepper to taste

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. (I use an immersion blender right in the soup pot to save on dishes) Return soup to the pan and blend in the half and half and the remaining broccoli. Bring to serving temperature and season with salt and pepper. Serves 8.