Last spring and fall's broccoli makes a delicious, simple, zero mile meal and there's nothing like eating warm soup in the middle of winter!
2 tablespoons Jersey butter
1/2 cup heavy Jersey cream
1 large homegrown potato
6 cups chicken broth
3 cups chopped broccoli florets and stems
Combine butter, diced potatoe, broccoli, chicken broth, salt and pepper in a cooking pot and cook until veggies are tender. Puree in processor. Return to pot and add cream. Season to taste.
Serve with a generous portion of graded cheese as garnish.