Title: Cream of broccoli and pea soup
 Categories: 
      Yield: 4 Servings
 
      1 lb Broccoli florets, stalks
           Peeled; finely chopped
      1    (8 ounces) onion, finely
           Chopped
      1 qt Water or chicken broth
      1 c  Frozen petite peas, thawed
      3 tb Flour
      2 c  Half and half or evaporated
           Low fat or skimmed milk
           Salt and freshly ground
           Black pepper
           Snipped chives for garnish
 
  Simmer the broccoli and half the onion in the water or stock for 15
  minutes or until tender. Add the peas and simmer 5 minutes longer
  just to cook through. (As you are simmering, be sure to keep the
  level of the water constant so that it does not evaporate too much.)
  When the vegetables are tender, puree the mixture through a food mill
  or blender. (If you puree it with a food processor or a blender, pass
  the puree through a sieve to remove any tough bits.)
  
  In a clean saucepan heat the butter. Add the remaining onion and cook
  for 5 minutes, over low heat or until very tender but not brown. Add
  the flour and cook for a few seconds. Whisk in the strained puree,
  bring to a boil and simmer for 10 minutes, stirring on occasion to
  make sure the flour does not stick to the bottom of the saucepan.
  Gradually add the half and half or evaporated milk and adjust it to
  the texture you like. Bring the liquid to just to under a boil;
  season to taste with salt and pepper. Ladle out and garnish with
  chives if you wish.
  
  Yield: 4 servings