2 (10 oz.) pkgs. frozen broccoli
1/4 c. minced onion
1/2 c. chopped celery
6 c. chicken broth or stock
3 tbsp. butter
3 tbsp. flour
3/4 c. whipping cream
2 tbsp. white wine
Salt and pepper to taste
Dash of nutmeg
Paprika for garnish

Cook broccoli according to package directions. Cook onion and celery in chicken broth until tender. Add broccoli, cut in 1 inch pieces, and puree mixture in blender or rub through sieve. Melt butter and stir in flour and cream slowly. Slowly pour in pureed soup and reheat, but do not boil. Add white wine. Add salt and pepper to taste and nutmeg. Garnish with paprika.