1 sm. onion, thinly sliced
1 stalk celery, sliced
1/2 c. water
Dash of cayenne
2 1/2 c. chicken broth
1/2 c. cream or milk
1 leek, washed and thinly sliced
1 tbsp. butter
1 tsp. salt
2 tbsp. uncooked long-grain rice
2 c. leftover cooked broccoli

Substitute peas, carrots or asparagus for broccoli.

Combine onion, leek, celery, butter and water in a large saucepan. Simmer 2 minutes. Stir in salt, cayenne, rice and 1 cup broth. Bring to boiling; lower heat; cover; simmer 15 minutes or until rice is tender.

Whirl vegetable-broth mixture in container of electric blender until smooth. Return mixture to saucepan. Whirl broccoli and remaining 1 1/2 cups broth in blender until smooth, stir into mixture in saucepan. Stir in cream. Heat, stirring constantly until piping hot.