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4 Tbsp. oleo
2 onions, chopped
2 leeks or 4 green onions
2 potatoes, peeled and sliced
5 c. chicken stock or water
plus 3 chicken cubes
1 bunch broccoli
4 Tbsp. butter and/or 2 Tbsp.
heavy cream, sour cream

Pare stalks of broccoli down to light side; slice
thinly. Boil for 5 minutes. Add flowerets and dark green
leaves. Cook until tender but not until color fades. Run
under cold water. Reserve some of the flowerets for chopping.
Puree rest in blender until smooth, using some of cooking
liquid. Set aside. Melt 4 tablespoons of oleo in large pot.
Cook onions until limp. Do not brown. Add potatoes and stock.
Bring to a boil. Skim 2 or 3 times to remove foam. Cook 20 to
25 minutes. Puree in 3 batches in blender. Combine the purees
and add chopped broccoli. Add butter and cream. If too thick,
add water or cream.

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