6 tbsp. (3/4 stick) unsalted butter
1 leek, minced
1 carrot, minced
2 cloves garlic, minced
4 c. chicken stock
1 head broccoli, cut into sm. flowerets
Pinch of cayenne pepper
1 c. heavy cream
1 tsp. celery seed

In pot, melt butter over medium heat. Add the leek, carrot, and garlic. Cook until tender, about 5 minutes, making sure they do not brown. Add the stock. Bring to a simmer, and add broccoli. Cook for 8 to 10 minutes or until tender.

Pour the soup into a food processor and process until the vegetables are finely chopped but not pureed. Pour soup back into the pot. Stir in the cream, cayenne pepper, and celery seed. Reheat before serving.