1 1/2 lbs. broccoli
1 leek
1/8 tsp. pepper
1/2 tsp. salt
1/8 tsp. nutmeg
1 bay leaf
2 (13 3/4 oz.) cans chicken broth
3 tbsp. butter
2 tbsp. flour
2 c. half and half

Trim, wash and split broccoli in halves. Trim leek. Cut off root ends and cut green stem in 1/2" slices. In soup kettle combine first 6 ingredients and chicken broth plus enough water to make 4 cups. Bring to boil. Simmer until broccoli is tender, about 30 minutes. Drain. Reserve broth and several flowerets. Puree vegetable. Melt butter in kettle and remove from heat. Add flour. Stir until smooth. Slowly add reserved broth. Cook until it boils. Add pureed vegetable and half and half. Stir until hot and blended, 5 minutes. Garnish with reserved flowerets.