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

Wash and trim broccoli, cutting off and reserving flowerets. Chop the stems coarsely and place in a large saucepan with the chicken stock. Bring to a quick boil and cook for about 30 minutes. Drain and reserve the stock. Press the cooked stems through a strainer or food mill. Reserve this puree. Put the broccoli flowerets in the chicken stock and simmer until tender. Melt the butter in a saucepan and saute the onion and celery for five minutes. Stir in flour and cook for a few more minutes. Slowly stir in stock with the flowerets and bring to the boiling point. Add the puree and the scalded cream and bring just to the boiling point, add nutmeg, paprika and seasonings to taste. Serve with a sprinkling of Parmesan.