1 1/2 lbs. fresh broccoli
1/2 c. sliced celery
1/8 tsp. pepper
1 bay leaf
3 tsp. butter
2 tsp. flour
1 leek (8 oz.)
1/2 tsp. salt
1/8 tsp. nutmeg
2 cans (13 3/4 oz.) chicken broth
2 c. half & half

Trim and split each stalk of broccoli lengthwise into halves. Trim leek, cut off roots and green stems, cut into 1/2 inch slices. In 6 quart pot put broccoli, leek, celery, salt and pepper, nutmeg and bay leaf. Add water to chicken broth to make 4 cups. Bring to boil and simmer covered until tender (30 minutes).

Drain. Reserve broth, puree vegetables in blender. In 6 quart pot melt butter, remove from heat and blend in flour. Gradually add broth, stirring. Heat until boils, stirring. Add vegetables and half and half. Stir until soup is hot (5 minutes).