ITALIAN BROCCOLI BISQUE, ASHTON STYLE #(110)

INGREDIENTS:
     1 whole chicken fryer
     2 lbs of brocoli which
     1 cup of white port wine
     1 cup of Pinot Grigio white wine
     1/2 cup of virgin olive oil
     2 tab of Millers Chicken Base or equiv
     2 medium onions, peeled, cut in half and
     sliced
      4 cloves of garlic, peeled and smashed
      2 tab of fresh parsley that you have cut
     up into small pieces
      1 tsp of white pepper
DIRECTIONS:
     1. cut the brochli into quarters
     2. put the chicken into 2 1/2 qts of water
         and cook about 2 hrs; and save the
         chicken for chicken salad and put
         about 2qts of the broth into a fairly lg soup pot
     3. pour the virgin olive oil into a large fry
         pan over moderately high heat
     4. add the onions and smashed garlic into
         the fry pan and saute until the onions are
         slightly brown (don't burn the garlic)
     5. add the brochli and stir in and simmer about
         10 minutes
     6. add the two wines, the  Millers Chicken Base
         or equiv, the white pepper and parsley into
         the fry pan and saute about an addtional 10
         minutes and pour into the soup pot
     7.  cook the soup about an hour, stiring occasionaly
     8.   after the soup has cooked about a half hour add the heavy cream
           to this broth and stir in until incorporated
    9.   taste for flavor and salt and adjust if neccesary
   10.  using a stand mixer (motor boat mixer); mix the
          bisque until it is smooth and ready to serve
   11. this recipe will easily serve 8 or more people