Review of last recipe - Don't know why the recipe asked for a 2 quart casserole. I expected the mixture to rise to encompass the space, but it didn't. It was good, but not great. I guess I was disappointed in it visually, and I tossed out the recipe after eating it.

TODAY'S RECIPE - BROCCOLI AND CHEDDAR SOUP LIBRARY RESTAURANT
There's a Library Restaurant in nearby Portsmouth, but I doubt that this recipe is from there. But since this recipe is dated 1983 and I'm sure they have changed their menu a million times, who knows.

2 heads (about 5 cups) broccoli, chopped coarse
4 cups chicken stock
2 cups heavy cream
2 bay leaves
1 1/2 cups ale
1 cup grated cheddar
tabasco to taste

In a large saucepan simmer the broccoli in stock, covered partially, for 20 minutes, or until tender. In a food processor, puree the broccoli mixture in batches and return it to the pan. In a saucepan, scald the cream with the bay leaves, add the ale in slow stream, stirring, and bring the mixture to a simmer. Add the cheddar, a little at a time, stirring until the cheddar is melted and remove the pan from the heat. Add the cheddar the mixture to the broccoli puree, heat the soup over moderately low heat, stirring, until it is just heated through, but do not let it boil, and add the tabasco, salt and pepper to taste.

Makes 9 cups; serves 8.