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1 qt. chicken broth (canned
2 c. fresh broccoli spears in
2-inch length
1 large potato (peeled or
not), cut in 6 pieces
1 clove garlic, peeled
1 medium onion, quartered
2 or 3 Tbsp. Roquefort cheese
(Stilton recommended)
1/3 c. heavy cream

Bring broth, vegetables and garlic to a boil. Simmer
approximately 20 minutes or until vegetables are tender. Puree
in blender or food mill or food processor, if necessary in
batches. Stir in cheese to puree over low heat until melted.
Stir in cream and serve or serve chilled with dollop of sour
cream and parsley.

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