Cream Of Broccoli Soup

• 1 medium carrot, scraped and chopped
• 1 rib celery, chopped
• 1 medium onion, peeled and chopped
• 1 small potato, peeled and chopped fine
• 2 bay leaves
• 4 c. chicken stock/broth
• 1 large head broccoli, stems removed, or 20 oz. pkg. frozen chopped broccoli
• 1 1/2 c. light cream, scalded
• white pepper

1. Combine first 6 ingredients in large saucepan, bring to a boil, then reduce heat and simmer covered for 25 minutes.
2. Add the broccoli to the saucepan and boil for 20 minutes, covered.
3. Using food processor or blender, whirl the mixture 2 cupfuls at a time until smooth.
4. Return mixture to saucepan, combine with the cream and bring soup to serving temperature.
5. Season to taste with salt and pepper.
6. May be served with croutons and/or grated Cheddar cheese.

carrot, celery, onion, potato, bay leaves, chicken stockbroth, head broccoli, light cream, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948047 (may not work)