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