Cream of Broccoli Soup

• 1/4 cup butter
• 1 large cooking onion, chopped
• 2 celery stalks with leaves, chopped
• 1 medium-sized head of broccoli, chopped
• 1-1/4 cup basmati rice
• 1 cup dry chicken stock (bullion)
• 1 bag 2% milk
• 1 tsp marjoram
• 1 tsp nutmeg
• 1/2 tsp ground pepper
• 2 tbsp grated parmesan cheese
• 1 tsp paprika

1. Place the 4-litre pot on the stove and set at medium heat.
2. Add butter, chopped onion, and chopped celery, including the leaves and sauté until onions and celery caramelize.
3. Fill pot 3/4 full of water.
4. Add dry chicken stock, remaining vegetables and rice.
5. Bring to boiling point stirring occasionally to prevent sticking.
6. Add spices and stir.
7. Boil for 20 minutes and then add milk.
8. Turn the heat down to minimum, stirring occasionally.
9. Double-check spices while stirring and enjoy the aroma of the soup. Add more spice if necessary.
10. Whip in a blender until creamy smooth before serving.