12 oz. butter
3 ribs celery, chopped
2 med. size onions, chopped
1 (10 oz.) box broccoli, chopped, squeezed
1 (10 oz.) box cauliflower, squeezed dry
3 lg. cloves garlic, chopped
3/4 c. flour, all purpose
1 qt. milk, scalding hot
1 qt. chicken stock
3 bay leaves
1 Maggi bouillon cube
1/4 tsp. fines herbs
1/4 tsp. thyme leaves
1/4 tsp. white pepper
1/4 tsp. salt or to taste

1. Place butter in a heavy bottom pot on a moderate fire, as butter begins to melt, swirl around in pot, and add the celery and onions before butter is completely melted and season with salt and pepper. Stirring occasionally, saute until onions are translucent.

2. Add the garlic and saute until the garlic begins to impart its aroma, but do not allow garlic to take on color. Add the broccoli and cauliflower and saute 3 or 4 minutes. But let it cook until the broccoli and cauliflower has exuded all the excess water.

3. Add the flour and stir all together with a wooden spoon, making a roux, letting it simmer gently, but do not allow it to brown. If the roux is too dry (balled up), add more butter and stir until smooth.

4. Combine the milk and the stock and add to the roux all at once (do not add a little at a time or it will get lumpy) and whip vigorously. Return to a simmer as soon as possible.

5. Add the bay leaves, thyme and the fines herbs, adjust fire and let simmer gently. Add the bouillon cube and let it dissolve, stir and taste soup and adjust seasonings if needed.

Let the soup cook only until the vegetables are tender and no more. Adjust consistency if soup is too thick, and remove from fire at once.