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

Wash the broccoli and cut off the flowerets. Set the flowerets aside. Peel the stems and chop coarsely. In large saucepan, place the stems and cover with chicken stock. Bring to boil and simmer for 1/2 hour. Drain and reserve stock. Put the broccoli stems through the blender with 1 cup of the stock. Set the puree aside.

Put the flowerets in the chicken stock and bring to a boil; simmer 5 to 7 minutes. Melt butter in saucepan and saute onion and celery for 5 minutes. Stir in flour and cook 3 to 4 minutes. Slowly stir in stock with flowerets and bring to boil. Add broccoli puree and scalded cream. Bring to boil, add nutmeg, salt and paprika to taste. Serve with dusting of Parmesan cheese.