1 1/2 lb. broccoli (1 lg. bunch)
5 c. chicken stock
1/4 c. butter
2 tbsp. chopped onion
3 celery ribs, minced
1/4 c. flour
2 c. heavy cream or half & half, scalded
1/4 tsp. nutmeg
Salt
Paprika
Grated Parmesan cheese

Wash the broccoli and cut off the flowerets. Set flowerets aside. Peel the stems and chop coarsely.

In large saucepan, place the stems and cover with chicken stock. Bring to boil and simmer for 1/2 hour. Drain and reserve stock. Put the broccoli stems through the blender with 1 cup of the stock. Set the puree aside.

Put the broccoli flowerets in the chicken stock and bring to a boil; simmer for 5 to 7 minutes. Melt butter in saucepan and saute onion and celery for 5 minutes. Stir in flour and cook for 3 to 4 minutes. Slowly stir in stock with the flowerets and bring to boiling point.

Add the broccoli puree and the scalded cream or half & half. Bring to boil, add nutmeg, salt and paprika to taste. Remove from heat. Serve with a dusting of cheese. Serves 8 to 10.