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1 1/2 pounds broccoli
2 cups water
1 large stalk celery,chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
Dash of ground nutmeg
1/2 cup whipping (heavy) cream
Shredded cheese, if desired
1. Remove flowerets from broccoli; set aside. Cut stalks into 1-inch pieces.
2. Heat water to boiling in 3-quart saucepan. Add broccoli flowerets and stalk pieces, celery and onion. Cover and heat to boiling. Boil about 10 minutes or until broccoli is tender (do not drain).
3. Carefully place broccoli mixture in blender. Cover and blend on medium speed until smooth.
4. Melt margarine in 3-quart saucepan over medium heat. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
5. Stir broth into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Stir in broccoli mixture, salt, pepper and nutmeg. Heat just to boiling. Stir in whipping cream. Heat just until hot (do not boil). Serve with cheese.
