Broccoli Soup

Broccoli Soup and a Dinner Roll

I love soups. Thanks to Naty of Arroyo Grande, Ca for the fresh-from-the-field free broccoli and the harvest experience, also to John Furhman for the delicious recipe.      

Ingredients:

• 6 to 8 cups cut up and boiled broccoli
• 1 large chopped sweet onion
• 1 stick of butter
• 2 cans chicken broth 
• 1 tsp. uncooked rice
• 2 cups grated cheddar cheese
• 1 pint half and half

1. Saute chopped onion with 1 stick of butter in a deep frying pan.
2. Add 2 cans of chicken broth and 1 tsp. of uncooked rice.
3. When the rice is soft, blend the broccoli with the onion-rice mix in a blender.
4. Put back on the stove and cook some more. 
5. Add 2 cups of grated cheddar cheese.  Mix. 
6. Add 1 pint of half and half.  Mix and simmer.
7. Serve, after cheese is melted and mixed well. 

Pictures of the freshly harvested broccoli from Arroyo Grande, CA piled up in our small kitchen counter.  That red thing is our good old dish drying rack.