3-4 c. cooked, chopped broccoli
2 c. broccoli, cooking water
2 c. chicken broth
1/2 c. coarsely chopped celery
1/3 c. coarsely chopped onion
1/3 c. lightly packed parsley
1/3 c. uncooked rice
1/3 tsp. salt
1/2 c. light cream
1/4 c. milk (more if necessary)

Wash and trim about 1 1/2 pound of broccoli. Divide the large pieces and cook in boiling, salted water until tender (about 6-8 minutes). Drain the broccoli well, reserving 2 cups of the cooking water. Chop the broccoli coarsely and set aside. You should have 3-4 cups of chopped broccoli.

Pour the broth and cooking water into a 4 quart pot. Bring to a boil and add the celery, onion, parsley, rice, and salt. Return to a boil, lower the heat, and simmer for about 20 minutes or until the rice is very soft. Add 3 cups of the broccoli and simmer for 5 minutes longer. It will be very thick. Remove from the heat. Puree in small batches in a blender or food processor. Return the puree to the pan and stir in the cream, milk, and 1/2 to 1 cup additional broccoli, if desired. Correct the seasoning and heat gently.

NOTE: Fry a typical cream soup, don't add the extra broccoli. However, I think the soup is more interesting with the added texture of the unpureed broccoli.