One way to insure the proper development of your prenatal child’s physical as well as brain development is with proper nutrition during all stages of your pregnancy. You can't start too early. Your baby's brain development begins early in the pregnancy and continues until delivery and beyond.  Here is a recipe I used while I was pregnant and has been a favorite for my whole family ever since.

This broccoli cheese soup is made with fresh broccoli. 

Ingredients:   

·         1 bunch broccoli, about 1 1/4 pounds, washed and trimmed

·         2 cups sliced onions

·         5 tablespoons butter or margarine

·         7 cups chicken broth, divided

·         1 teaspoon dried leaf oregano, crumbled

·         1/4 cup flour

·         2 tablespoons Dijon mustard

·         1/8 teaspoon pepper

·         1 cup milk

·         2 cups shredded sharp Cheddar cheese

Preparation:        

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.

Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.

You can cut this recipe in half. This soup is better the next day.