Cream Of Broccoli Soup

• 1 1/2 lb. broccoli
• 5 c. chicken stock
• 1/4 c. butter or margarine
• 2 Tbsp. chopped onion
• 3 celery ribs, minced
• 1/4 c. flour
• 2 c. heavy cream or half and half, scalded
• 1/4 tsp. nutmeg
• salt
• paprika
• grated Parmesan cheese
• 4 Bosc pears
• 4 Bartlett pears
• 4 ripe bananas
• 4 Golden apples
• 4 Empire apples
• 4 peaches or nectarines
• 1 cantaloupe
• 1 can frozen strawberries, packed in its juice
• 1/2 c. Port wine or to taste
• Tropicana strawberry 'n banana juice
• 1 to 1 1/2 c. sugar

1. Peel and cut up all fruit into small bite size pieces. Sprinkle sugar, a little at a time, as you put your fruit pieces in large bowl (to keep fruit from turning brown).
2. When all fruit has been cut up, add frozen strawberries, Tropicana juice and Port wine.
3. Mix well. Chill for 2 to 3 hours.
4. Best when served the next day.

broccoli, chicken stock, butter, onion, celery, flour, heavy cream, nutmeg, salt, paprika, parmesan cheese, pears, bartlett, bananas, golden apples, empire apples, peaches, cantaloupe, frozen strawberries, wine, banana juice, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978665 (may not work)