1/2 lb. fresh broccoli, split lengthwise
1 leek (8 oz.) cut in 1/2 inch slices
1/2 c. sliced celery
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. nutmeg
1 bay leaf
2 (13 3/4 oz.) cans chicken broth
3 tbsp. butter
2 tbsp. flour
2 c. half and half

Combine first 7 ingredients in large kettle with chicken broth. Add enough water to make 4 cups. Bring to boil; simmer covered 30 minutes until broccoli is tender. Drain; reserve broth and several broccoli tops for garnish.

Puree vegetables in blender. In kettle melt butter; remove from heat. Add flour; stir until smooth. Gradually add reserved broth, stirring. Cook over medium heat until mixture boils. Add pureed vegetables and half and half. Continue stirring until hot and blended.