2 tbsp. butter
1/2 c. celery, thinly sliced
1/2 c. leek, thinly sliced
1 clove garlic, minced
1 1/2 lbs. fresh broccoli with stems
6 c. chicken broth
2 c. light cream
Salt
Pepper
Fresh parsley

In a large saucepan, saute celery, leek, and garlic until tender. Rinse and trim broccoli, cut head from stalks. Cut stalks into 1 inch slices. Add to sauteed mixture the stalks and chicken broth. Bring to a boil, then simmer 15 minutes.

Add broccoli flowerets and simmer another 15 minutes. Puree the mixture. Put in a larger pan and stir in two cups light cream. Bring to a simmer, adding salt and pepper to taste. Garnish with parsley.