1 bunch fresh broccoli, cut up
2 large potatoes, cut in pieces
2 carrots, cut in pieces
1 rib celery, cut
1 small onion, sliced
1 bay leaf
1 whole clove
6 c. chicken broth (I use College Inn)
1/4 c. heavy cream

Place all ingredients except cream in large sauce pan, bring to boil, simmer covered 30 to 40 minutes or until vegetables are tender. Remove spices, let cool. Puree vegetables and soup in electric blender. About 2 cups at a time, if too thick add more broth. Swirl in heavy cream just before serving, add salt and pepper. Serves 12.