Broccoli Soup - cooking recipe

Ingredients

2 c. water
1 1/2 lb. broccoli, stalks separated
3/4 c. chopped celery
1/2 c. chopped onion
1 Tbsp. olive oil
2 1/2 c. water
2 Tbsp. flour
1 Tbsp. instant chicken bouillon
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg (optional)
1/2 c. evaporated milk

Preparation

Heat 2 cups of water in a large pot until boiling.
Add vegetables; cover and cook until tender (about 10 minutes). Blend vegetables with part of the cooking water in a blender or food processor.
Heat olive oil in a small nonstick skillet.
Add 2 tablespoons of the 2 1/2 cups of water and then sprinkle in the flour.
Cook and stir until smooth.
Add the remaining water and heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in broccoli mixture, instant chicken bouillon, salt, pepper and nutmeg.
Heat just to boiling.
Stir in the evaporated milk and heat through without boiling again.