1 lb. fresh broccoli
2 tbsp. butter
4 c. chicken broth
1 tsp. salt
1 tsp. pepper
Dash of Tabasco
1 lg. onion with green tops
2 stalks celery
1 tbsp. flour
Chives and parsley
1 c. light cream

Saute butter and onions and celery. Add flour for 1-2 minutes. Cook slowly. Add chicken broth and broccoli. Cook until broccoli is tender. Refrigerate. When cold, mix in blender until light green and frothy. Add light cream and mix again. Serve, top with spices. 4 servings.