Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Head broccoli
4 c Rough chopped * any
Vegetables
1 c Onions, chopped
1 lg Baking potato, scrubbed
And diced
3 c Packages Herb-Ox low
Salt chicken stock
2 tb Olive oil
1 Stalk cellery, chopped
1 Carrot, chopped
Salt,
Pepper,
1/2 ts Thyme,
Tarragon

Saute onions, carrots and celery in large pot with oil. Saute until
translucent, then carmelized (turns light brown. Add chopped
vegetables, water to cover vegetables. Add chicken packets, stir in
thyme, and pepper and bring to boil. Lower heat and simmer for 30-45
minutes.

Place in blender a cup or so at a time. Puree each batch and empty
into large bowl. Rinse pot, replace soup mixture and again bring to
simmer again for a few minutes, stirring occassionally.

Note: At this stage, we allow the mixture to sit until it cools
slightly and divide the soup into 3 equal portions. The soup freeezs
excellently and we do that with 2 of the portions.

Variations: Place the basic soup into a pot. Simmer and bring to a
boil. Add a quarter cup of milk either regular or skimmed) and bring
to boil again. To add texture to the mix, add diced potatoes and
carrots. *Serve with a pinch of dried tarragon*. A a dollop of no fat
yogurt adds additional smoothness.

If desired, substitute 1/2 cup of cooked fucilli instead of the
potato. You may also substitute frozen corn or peas.

From "Chef Paul Prudhomme's Louisiana Kitchen", William Morrow and
Co., Inc, NY, 1984, p. 88.

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