1 onion, roughly chopped
1 stalk of celery, roughly chopped
8 cups almost any veggie, I like broccoli
3 cups chicken or veggie stock
2 TBSP parsley, minced
2 cup cream
salt & pepper TT
Sweat the onion and celery in the butter, add the broccoli and then add the stock (stock level should be below the broccoli mixture in the pot to avoid a thin soup). Bring to a boil, reduce to medium heat and cook until broccoli is tender. Puree ingredients with the parsley (makes it greener looking) in a blender, add the cream (a little at a time to avoid a thin soup), and pour back into the pot. Season, reheat, serve.