2 lbs. fresh broccoli, stems peeled and sliced (tops broken into flowerettes)
1 stalk celery, chopped
1 clove garlic, minced
1 onion, chopped
1/4 c. butter
1/3 c. flour
2 tsp. curry powder
4 c. chicken broth
3 c. light cream
Salt and freshly ground pepper to taste

In a large pot, steam broccoli and celery until tender. Drain, discarding liquid. Reserve 1 cup of cooked flowerettes. Puree steamed vegetables in processor or blender and set aside. In same large pot, melt butter. Saute onion and garlic until soft. Blend in flour and curry. Gradually whisk in chicken stock and cream. Stir constantly until soup thickens. DO NOT BOIL. Add reserved broccoli. Heat through and season to taste with salt and pepper.