CREAM OF BROCCOLI SOUP
				1 LARGE OR 2 MEDIUM TO SMALL POTATOES, PEELED & CUT INTO CUBES, ABOUT 1 TO 1-1/2 CUPS 1/2 CUP RED BELL PEPPER, DICED 1/2 CUP ONION, ROUGH CHOPPED 2 TO 3 CLOVES OF GARLIC, PEELED AND SMASHED 2 TO 3 CUPS BROCCOLI FLORET'S 4 CUPS VEGETABLE OR CHICKEN BROTH 2 TABLESPOONS ITALIAN HERB MIX LEMON PEPPER TO TASTE  SALT & PEPPER TO TASTE 1/2 TO 3/4 CUP HEAVY CREAM, MILK CAN BE SUBSTITUTED PINCH OF NUTMEG
			IN A HEAVY SAUCE PAN, ADD ALL OF THE INGREDIENTS, EXCEPT THE CREAM AND THE SALT & PEPPER BRING THE MIXTURE TO A BOIL, REDUCE TO A SIMMER SIMMER FOR ABOUT 20-30 MINUTES, OR UNTIL THE POTATOES ARE TENDER AND BROCCOLI IS SOFT REMOVE FROM THE HEAT, AND IN A BLENDER OR FOOD PROCESSOR, PROCESS UNTIL SMOOTH            RETURN THE SOUP TO THE PAN AND BRING TO A BOIL SLOWLY ADD THE HEAVY CREAM, WHISKING SO NOT TO CURDLE ADD THE NUTMEG & TASTE TO ADJUST SEASONINGS, WITH SALT & PEPPER AND SERVE KEEP IN THE FRIDGE IN AN AIRTIGHT CONTAINER... FOR ABOUT A WEEK  SERVE WITH FRENCH BREAD OR A GREEN SALAD MAKES ABOUT 5 CUPS
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