1 1/2 pounds broccoli flowerets 1 clove garlic -- minced 1 large Maui onion -- chopped 2 tablespoons butter 1 to 2 large potatoes 1 quart chicken broth -- or beef broth salt and pepper -- to taste dash red pepper -- crushed 1 cup half and half dash ground nutmeg bacon bits -- garnish few broccoli flowerets, cooked -- for garnish Saute onion and garlic in butter until the onions become transparent. Add chopped potatoes, broccoli, broth, salt, pepper and red pepper. Heat to boiling and simmer for about a half hour. Pour the mixture (about 1/3rd at a time) into the blender and pulse six or seven times for each batch. Place blended soup in crockpot and add half and half and nutmeg. Heat on low for another half hour and then let sit until dinner. Taste for seasoning; garnish and serve warm, not hot. This is also good as a cold soup. This is a great soup. It came to me from my friend, Pinky Thomas, on Maui. While my daughter, Jonelle, attended school at Seabury Hall, Pinky often played surrogate mom to her. This was one of Jonelle's favorites. Pinky always used beef broth; I use chicken. I add another potato to Pinky's one potato and I also add a clove of garlic. Finally I add real crumbled bacon OR real bacon bits for a garnish, along with a couple of tiny cooked broccoli flowerets. Enjoy! Me ke aloha, Mary
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