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Chilled Broccoli and Olive Soup Recipe

Ingredients 3 cups broccoli florets, rinsed (about 2 pounds fresh broccoli) 1 cup water 2 tablespoons butter 1 leek (some green top included), rinsed well and sliced 3 cups chicken stock or broth 3/4 cup pimiento-stuffed green olives Cayenne pepper 1-1/2 cups half-and-half

Instructions Combine broccoli and water in a large saucepan, bring water to the boil, lower heat, cover, and steam for 10 minutes or till tender. In the meantime, heat butter in a small skillet, add leek, and sauté for 3 minutes. Combine broccoli, cooking liquid, and leek in a blender or food processor, puree, and pour into a large saucepan. Add chicken stock and stir well. Combine olives, cayenne, and half-and-half in blender or food processor, blend till smooth, add to broccoli mixture, and blend well with a whisk. Chill soup overnight. Yield: 4-6 servings

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