Cream Of Broccoli Soup - cooking recipe

Ingredients

1 lb. fresh or 1 (20 oz.) pkg. frozen broccoli
3 medium stalks celery, chopped
1/2 medium onion, chopped
4 Tbsp. flour
1 qt. half and half
5 Tbsp. butter
2 (13 oz.) cans chicken broth
1 tsp. salt
1/4 tsp. crushed dried tarragon

Preparation

Cut broccoli into 1/2-inch slices, paring main stems and removing leaves.
In a medium saucepan, combine fresh broccoli and 1 cup water (1/2 cup for frozen) and steam uncovered for 15 minutes.
In a large soup pot, melt 4 tablespoons butter.
Add onion and celery and cook until soft (about 6 minutes).
Add flour and stir until thoroughly mixed.
Slowly add chicken broth until mixture slightly thickens.
Add broccoli and simmer 5 minutes.
In small batches, puree soup in blender.
Add cream, salt, pepper and tarragon.
If desired, stir in 1 cup chopped ham and simmer.
Serve with grated Cheddar cheese, sprinkled on top.