Recipe: Cream of Broccoli Soup

Linda, I guess you could use the same recipe, I've never given it any thought. You could always experiment with it, you may come up with a flavour that you prefer, i am sure this is how 'new' recipes are born.
Here is my recipe for Cream of Broccoli Soup anyway. Hope you like it. Angel

CREAM OF BROCCOLI SOUP

Yield: about 8 cups

Ingredients:
1 medium sized carrot, peeled and chopped
1 rib celery, strung and chopped
1 medium onion, peeled and chopped
1 small potato, peeled and chopped finely
2 bay leaves
4 cups chicken stock (homemade or canned)

1 large head of broccoli, chopped (the woody part of stems removed)
1 1/2 cups light cream, scalded
salt to taste
white pepper

Method:
In a large saucepan, combine the first six ingredients.
Bring the liquid to the boil, reduce the heat and simmer, covered, until the potato is very tender, and carrots cooked.
Add broccoli to the saucepan and cook, covered, for a further 20 minutes.

In the bowl of a food processor or blender, process the mixture, (2 cups at a time), until smooth.

Combine the puree and the cream.
Bring soup to serving temperature.
Season to taste with salt and pepper.

Linda, If you like garlic, this can be added to the vegetables just prior to pureeing.
Saute in 2 tablespoons butter, 2 fat cloves of garlic, chopped finely. Drain and add to soup mixture.