2 1/2 lbs. fresh broccoli
1/2 c. chopped onion
3/4 c. sliced celery
3/4 tsp. salt
1/4 tsp. pepper
2 bay leaves
1 1/2 c. water
3 (13 3/4 oz.) cans chicken broth
4 1/2 tbsp. butter
3 tbsp. flour
3 c. half and half

Combine the first 6 ingredients in a large pot. Mix chicken broth and water to make 6 cups of liquid. Add liquid to pot; bring to boil. Then let simmer, covered, until broccoli is tender, about 30 minutes. Drain and reserve broth.

Mash vegetables with 1 cup broth. In pot melt butter. Remove from heat; add flour, stir until smooth. Gradually add broth; stir. Cook over medium heat, adding puree and half and half. Stir until blended and hot. Serve with Parmesan cheese.