Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Unsalted butter 3 qt Chicken stock or water; OR
1 md Onion; roughly diced - canned low-sodium broth
1 1/2 lb Cooked or uncooked broccoli 3 c Milk and/or whipping cream
- roughly chopped Grated Jack, Velveeta; -OR-
1 ts Salt -Swiss cheese
1 Capful Pernod (optional)

MELT BUTTER in a large pot over medium heat. Add the onion and cook,
stirring occasionally, until onion softens, about 10 minutes. Add the
broccoli, salt and optional Pernod. Continue to cook, stirring,
another 15 minutes. Add the stock. Cover, increase heat to high and
bring to a boil. Reduce heat to low and simmer 15 minutes. Remove
from heat and place in a food processor or blender and puree until
smooth. Combine puree, cream and milk. Serve piping hot and offer the
grated cheese on the side to add to the soup.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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