Cream of Broccoli Soup

12 Servings

2 1/2 lb Fresh Broccoli

6 Cups Chicken Broth

1 LARGE Onion, Quartered

4 1/2 Tbls Butter

2 Stalks Celery, Quartered

3 Tbls Flour

3/4 tsp Salt

3 Cups Half & Half

1/4 tsp Pepper

1 Cup Heavy Cream, Whipped

1/2 tsp Nutmeg, Ground - Nutmeg, Ground

2 Bay Leaves

1 1/2 Cups Water

Trim the broccoli.

Wash thoroughly.

Spilt each stalk lengthwise into halves.

Place the onion and celery in a food processor with its chopping blade.

Process until coarsely chopped.

6 Quart

onion, celery, salt, pepper, bay leaves and the first measure of nutmeg.

Add the chicken broth.

Bring to a boil.

Cover.

30 minutes

Drain, reserving the broth.

Puree the vegetables in a food processor in batches with 1 cup of broth with

each batch.

Melt the butter in the Dutch oven.

Remove from the heat.

Add the flour.

Stir until smooth.

Gradually stir in the reserved broth.

Cook over medium heat, stirring steadily, until the mixture boils.

Add the pureed vegetables and the Half & Half.

5 minutes

Top each serving with a spoonful of whipped cream and a dash of grated nutmeg.