Cream Of Broccoli Soup(Serves 8 To 10) - cooking recipe

Ingredients

1 1/2 lb. broccoli
5 c. chicken stock
1/2 c. butter or margarine
2 Tbsp. chopped onion
2 c. heavy cream or half and half, scalded
3 celery ribs, minced
1/4 c. flour
salt
paprika
1/2 tsp. nutmeg

Preparation

Wash broccoli and cut off flowerets.
Set flowerets aside. Peel the stems and chop coarsely.
In large saucepan, place the stems and cover with chicken stock.
Bring to a boil and simmer for 1/2 hour.
Drain and reserve stock.
Puree stems and set aside.
Put flowerets in chicken stock and bring to boil; simmer 5 to 7 minutes.
Melt butter in saucepan and saute onion and celery for 5 minutes.
Stir in flour and cook for 3 to 4 minutes.
Slowly stir in stock and flowerets and puree and add cream.
Bring to boil; add nutmeg, salt and paprika to taste.
Remove from heat. Serve with a dusting of Cheddar cheese.