6 tbsp. unsalted butter
1 leek, minced
1 carrot, minced
2 cloves garlic, minced
4 c. chicken stock
1 head broccoli, cut into sm. flowerettes
1 c. heavy or light cram
Pinch cayenne pepper
1 tsp. celery seed

In a pot melt the butter over medium heat. Add leek, carrot and garlic. Cook until tender, 5 minutes making sure they do not brown. Add the stock. Bring to a simmer and add broccoli. Cook for 8-10 minutes or until broccoli is tender.

Pour the soup into a food processor and process until the vegetables are finely chopped but not purified. Pour soup back into the pot, stir in cream, cayenne pepper and celery seed. Reheat before serving.