6 c. finely chopped broccoli
1/2 c. vegetable oil
1 1/2 c. chopped onion
1 tsp. dried thyme
2 c. chicken broth
Salt & pepper
3/4 c. crumbled blue cheese
3 1/2 c. milk

Reserve 1/4 cup tiny broccoli flowerets for a garnish. In large pot, heat oil and saute onion and broccoli for 3 to 5 minutes until onion is translucent but not browned. Add thyme and chicken broth. Season with salt and pepper to taste. Simmer until broccoli is tender (about 15 minutes). Crumble in blue cheese and add milk until soup reaches desired consistency. Cool slightly and puree in food processor or blender. Return soup to pot and reheat. Do not boil. Garnish with flowerets.

Yields 6 to 8 servings.