Recipe - Velvet Vegetable Soup

1 Head broccoli
4 cup Rough chopped * any
Vegetables
1 cup Onions, chopped
1 lg Baking potato, scrubbed
And minced
3 cup Packages HerbOx low
Salt chicken stock
2 tablespoon Olive oil
1 Stalk cellery, chopped
1 Carrot, chopped
Salt,
Pepper,
One half teaspoon Thyme,
Tarragon

Saute onions, carrots and celery in large pot with oil. Saute until
translucent, then carmelized (turns light brown. Add chopped vegetables,
water to cover vegetables. Add chicken packets, stir in thyme, and pepper
and bring to boil. Lower heat and simmer for 3045 minutes.

Place in blender a cup or so at a time. Puree each batch and empty into
large bowl. Rinse pot, replace soup mixture and again bring to simmer again
for a few minutes, stirring occassionally.

Note: At this stage, we allow the mixture to sit until it cools slightly
and divide the soup into 3 equal portions. The soup freeezs excellently and
we do that with 2 of the portions.

Variations: Place the basic soup into a pot. Simmer and bring to a boil.
Add a quarter cup of milk either regular or skimmed) and bring to boil
again. To add texture to the mix, add minced potatoes and carrots. *Serve
with a pinch of dried tarragon*. A a dollop of no fat yogurt adds
additional smoothness.

If desired, substitute One half cup of cooked fucilli instead of the potato. You
may also substitute frozen corn or peas.

From "Chef Paul Prudhomme's Louisiana Kitchen", William Morrow and Co.,
Inc, NY, 1984, p. 88.