1 Head of broccoli

1 qt Water

1 md Onion, chopped

1/2 Bell pepper, chopped

4 Celery ribs, chopped

1 pt Milk

1 tb Chicken base or 2 chicken

-bouillon cubes 2 tb Zatarain's Creole Seasoning

1/2 c Blond roux

Chop broccoli, and put in stockpot with water; boil for 20 minutes. Add onion, bell pepper, and celery; cook for 20 minutes or until tender. Add milk, chicken servings. Source: Chef Michael Chaisson C.W.C., printed in Cajun Revelation, sent to me from Cookie.Lady in the Old Cookbooks Looking for a New