1 c. chopped onion
2/3 c. thinly sliced celery
2/3 c. thinly sliced leeks (white part only)
3-4 tbsp. butter
1 3/4 lb. broccoli, heads & stalks cut
1 qt. + 2 1/2 c. chicken stock or canned broth
2 c. half & half cream

In a saucepan saute onions, celery, leeks and butter over a very low flame with a buttered round of waxed paper set over the vegetables and cover about 20 minutes. Prepare broccoli using tops only. When vegetables are ready, add stalks. Stir to combine. Add chicken stock, bring liquid to boil and simmer 15 minutes. Add flowerettes and simmer for 15 minutes more. In batches put in blender and return to clean pot. Add cream until desired thickness.