Cream of Broccoli Soup

Tasty, tasty!

INGREDIENTS:

• 2 tablespoons margarine
• 1 onion, chopped (I use about a quarter of one)
  
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons margarine
• 3 tablespoons all-purpose flour
• 2 cups milk
• ground black pepper to taste

DIRECTIONS:

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
2. Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat. (I like it chunky so I just coarsely mash it with a potato masher.)
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Eggplant

Hey girls! Thought I'd tell you how I cook up eggplant for those that I know have some this week...
Slice up eggplant into slices.
Put on cookie sheet
Drizzle with evoo
Sprinkle with salt and peppper
Broil in oven approx 10-15 minutes turning half way through
Cover in parmsean cheese and heat until melted
Serve with marinara sauce and I like some pasta to go with it!
There you have it! Eggplant parmasean!