2 (10 oz.) pkgs. broccoli cuts
1 can (46 oz.) chicken broth
3/4 c. chopped onion
3 ribs celery, minced
6 tbsp. butter
6 tbsp. all-purpose flour
1/4 tsp. crushed marjoram
1/4 tsp. crushed thyme
1/4 tsp. salt
1/8 tsp. white pepper
3 c. milk or half & half, scalded

Cook broccoli in 1 cup of the chicken broth until tender crisp. Drain, reserving liquid. Set aside 1/2 cup broccoli pieces; puree remainder in blender or food processor until smooth. Set aside.

Saute onion and celery in butter until tender but not brown. Stir in flour; cook over low heat 2 minutes. Add remaining chicken broth, stirring to avoid lumps. Add reserved broccoli liquid and seasonings. Cook and stir over medium heat until mixture reaches simmering temperature.

Add milk, broccoli puree and reserved broccoli pieces. Heat through if necessary. Do not boil, as mixture may curdle. Check seasoning. Makes about 3 quarts, or 10 to 12 servings.