3 tbsp. butter
1 leek, trimmed and sliced
1 carrot, sliced
2 cloves garlic, chopped
4 c. chicken stock
1 bunch broccoli, chopped
1 c. light cream
1 pinch cayenne pepper
1 tsp. celery seed

Melt butter in saucepan over medium heat. Add leek, carrot, and garlic; cook until tender but not browned (about 5 minutes). Add stock, bring to a boil, then add broccoli (about 4 to 5 cups). Lower heat and simmer, covered about 10-15 minutes.

Process in blender until smooth. Return to saucepan and add seasonings and cream. Heat through and serve immediately. Good with grated Parmesan cheese on top.

Optional: Add cooked potato and/or fresh broccoli mushrooms, etc.