¼ cup unsalted butter

1 cup peeled, diced broccoli stems

½ cup each chopped carrots, onions, and celery

1 teaspoon Cajun seasoning

1 tablespoon each thyme, oregano, and basil

½ cup dry white wine

4 cups chicken broth

2 cup broccoli florets

1 (16-ounce) can black beans, rinsed and drained

8 ounces smoked chicken, shredded and chopped

1 tablespoon Worcestershire sauce

½ teaspoon hot pepper sauce

2 cups heavy cream

Salt and freshly ground black pepper, to taste

In a sauté pan, melt butter over medium heat. Add broccoli stems, carrots, onion, and celery; sauté 5 minutes. Add Cajun seasoning, thyme, oregano, and basil and sauté 5 minutes. Add wine; bring to a boil. Add stock and cook until liquid is reduced by half, stirring occasionally (approximately 12 minutes). Stir broccoli florets, beans, chicken, Worcestershire sauce, and hot pepper sauce into soup; simmer 5 minutes, stirring occasionally. Add cream; simmer 5 minutes. Season with salt and pepper.

Yield: 10-12 servings