1 1/2 lbs. fresh broccoli
1/4 c. butter
3 celery ribs, minced
2 c. heavy cream
5 c. chicken stock
2 tbsp. chopped onion
1/4 c. flour
1/4 tsp. nutmeg (optional)
Add to taste - salt, paprika and grated cheese

Wash broccoli - cut off flowers - set aside. Chop stems and leaves, put in large saucepan, cover with chicken stock, bring to a boil and then simmer 1/2 hour.

Drain, keeping stock. Place cooked stems and leaves in blender and blend until pureed, with 1 cup of stock and set aside. Cook broccoli, flowers in remainder of stock, simmer 5-7 minutes.

In separate pan, melt butter, saute onion and celery (5 minutes). Stir in flour until coated. Slowly add t stock, stirring to blend. Add broccoli, puree, turn off heat, add cream and seasonings.