Instructions: In a large, heavy soup pot over medium-high heat, heat butter or oil and white wine to bubbling. Add onion and cook 5 minutes, stirring frequently to prevent browning

Add celery, broccoli and potato. Saute 5 more minutes, stirring frequently.

Add milk, stock and oatmeal Lower heat to medium and simmer 15 to 20 minutes, or until potato is cooked. Let soup cool slightly, then then transfer in batches to a blender; puree.

Return pureed soup to pot and add rosemary, dillweed and salt. Heat through, taste for seasoning, and adjust if necessary.

Serves 6 to 8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.