5 c. broccoli (or 1 bag frozen broccoli)
5 c. chicken broth (1 lg. can Booth Chicken Broth)
5 tbsp. butter
4-5 tbsp. flour
3 c. light cream
Salt and pepper to taste
A pinch or 2 of nutmeg

Peel stems and break broccoli into flowerets. Slice stems. Place in saucepan with 3 cups of stock (broth). Cook over medium heat until tender. Set aside 1/2 cup choice pieces of cooked broccoli for garnish (if desired). Puree remaining broccoli and broth in blender.

Melt butter, blend in flour and stir in cream. Simmer over low flame stirring constantly for 3 minutes. Stir in pureed broccoli and remaining 2 cups of broth and simmer 3 minutes more. Adjust seasonings. Serve with nutmeg sprinkled on top and reserved cooked broccoli. If desired stir in 4 ounces Cheddar cheese.