1 1/2 lbs. broccoli
5 c. chicken stock
1/4 c. butter
2 tbsp. onions, chopped
3 celery stalks, chopped
1/4 c. flour
2 c. cream
1 tsp. ground nutmeg
1 tsp. paprika
Salt and pepper to taste

Cut flowers from broccoli and set aside. Cut up stems and boil in chicken broth for about 1/2 hour. Blend in blender. Saute onions, celery and flour in butter. Add one cup of blender mixture. Add salt and pepper, nutmeg, and paprika to taste. Simmer 5 minutes, then add the rest of the blender mixture and stock and bring to a boil. Add broccoli flowers and boil for 10-15 minutes until tender. Add cream and simmer for 5 minutes.