1 1/2 lbs. broccoli
5 c. chicken stock
1/4 c. butter
2 tbsp. chopped onion
3 celery ribs minced
1/4 c. flour
2 c. heavy cream
Half and half, scalded
1/4 tsp. nutmeg
Salt
Paprika
Grated Parmesan cheese

Wash broccoli and cut off the flowerets. Set aside. Peel stems and chop.

In large saucepan place chopped stems and cover with chicken stock. Bring to boil and simmer 1/2 hour. Drain and reserve stock.

Put broccoli stems through blender with 1 cup of stock. Set aside. Put broccoli flowerets in chicken stock and bring to boil, simmer 5-7 minutes. Stir in flour and cook 3-4 minutes.

Melt butter in saucepan and saute onion and celery 5 minutes. Stir in flour, cook 3-4 minutes. Slowly stir in stock with flowerets and bring to boiling point. Add broccoli puree and scalded half and half, bring to boil. Add nutmeg, salt, paprika to taste. Remove from heat and serve with dusting of cheese.