Instructions: Separate broccoli into florets and stalks. Set aside 2 cups of the florets. Measure the remaining florets and add enough peeled and coarsely chopped stalks to equal 3 cups.

In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the 3 cups of broccoli florets and stalks, onion and celery. Cook, stirring, for 3 minutes. Add the parsley, rice and 2 cups of the broth. Cover and simmer over medium heat until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Puree the soup, in two batches if necessary, in a blender or food processor. Set aside.

In the same saucepan, bring the remaining 2 cups broth to a boil. Lower heat to medium, add chicken and the 2 cups broccoli florets. Simmer for 8 minutes, or until the chicken is tender and the broccoli is crisp-tender.

Stir in the milk, pureed broccoli, salt, pepper and cayenne. Cook, stirring, until heated through, 2 to 3 minutes. Gradually add the cheeses, stirring well after each addition, until the cheese melts. Serve immediately.

NOTES : Broccoli and cheese soup is usually a best-seller, but it can be pretty mediocre. This sophisticated version wakes it up with a slight smoky flavor from the Gruyere.

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