Stick of butter
1 onion or a few green onions
1 potato
1 head broccoli
1 glass white wine
1 quart cream (half and half)
Salt
White pepper
Beau monde
Lemon pepper
Into a pot large enough to hold soup for the number of people you’re cooking for, melt a stick of butter, chop in an onion, one potato, the bushy part of a head of broccoli. Add a glass of white wine, some pepper, salt, lemon pepper, and beau monde. Add one quart of cream (light). Simmer until potato is soft. Run through blender. Serve warm or place in freezer until soup begins to freeze around edges. Whip one more time and serve. To hasten process, boil potato before adding to mixture; allow to simmer over very low heat for flavors to blend and other vegetables to soften. Take care not to curdle the cream.