1 1/2 lb. fresh broccoli
1/2 c. chopped celery
1/8 tsp. ground nutmeg
1 leek (8 oz.)
1/8 tsp. pepper
1/2 tsp. salt
1 bay leaf
2 cans (13 3/4 oz.) chicken broth
3 tbsp. butter
2 tbsp. all purpose flour
2 c. dairy half and half cream

Trim off bottom of each broccoli stalk; discard. Wash broccoli in cold water. Cut each stalk into chunks and set aside. Cut leek lengthwise into quarters. Put in cold water and let soak 15 minutes; clean.

Cut washed leek, both root and green leaves, into 1/2 inch slices. Put broccoli, leek, celery, salt, pepper, nutmeg, and bay leaf into a heavy 6 quart Dutch oven or kettle. Add chicken broth and enough water to measure 4 cups of liquid.

Bring soup to a boil over high heat; cover, reduce heat to low, and simmer about 20 minutes or until vegetables are tender. Drain; reserve broth and several broccoli florets for garnish. Discard bay leaf. Puree remaining vegetables; add some cooking broth, if necessary.

In same kettle melt butter over high heat. Stir in flour and cook 1 minute, stirring constantly, while mixture bubbles. Remove from heat and gradually stir in reserved broth. Return to medium heat and cook, stirring constantly, until mixture boils.

Pour hot water into a large soup tureen and set aside to warm while you finish the soup. Once soup mixture is boiling, gently add pureed vegetable mixture and the half & half cream, being careful that the hot soup doesn't splash.

Stir soup for about 5 minutes over low heat until well blended and very hot. Pour water out of tureen and dry. Ladle soup into warmed tureen and garnish with reserved broccoli florets. Serve immediately. Makes 8 to 10 servings.