Serves: 6
Total Calories: 107

3/4 pound broccoli
2 cups water
3/4 cup celery thinly sliced (optional)
3 teaspoons chicken bouillon
1/4 cup onion minced
2 tablespoons butter or margarine
2 tablespoons flour
1 cup half and half
1/8 teaspoon white pepper
1/8 teaspoon nutmeg ground
Parmesan cheese Grated
Paprika

Wash broccoli and cut off flowerets. Chop flowerets set aside. Peel stems and chop coarsely.

Place broccoli stems, water, celery and bouillon granules in a medium saucepan. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 20 to 25 minutes or until tender. Place, half at a time, in a blender container or food processor bowl. Cover and blend or process until smooth set aside.

In the medium saucepan over medium-high heat, saute onion in butter or margarine for 5 minutes or until golden. Stir in flour. Cook and stir for 1 to 2 minutes. Slowly stir in puree and flowerets. Stirring over medium-high heat, bring to a boil and boil until flowerets are tender and mixture is thickened, about 10 minutes. Reduce heat.

Stir in half-and-half, white pepper and nutmeg. Heat through (do not boil).

To serve, sprinkle with Parmesan cheese and paprika,

Nutritional Facts:

Serves: 6
Total Calories: 107
Calories from Fat: 75

More Recipes from the The DVO.com Cookbook Cookbook:
Beefy Mac Soup
Busy Day Beef Stew
Busy Day Oven Stew
Corn Chowder
Cream Of Avocado Soup
Cream Of Broccoli Soup
Creamy Butternut Squash Soup
Crockpot Chicken Noodle Soup
Crockpot French Onion Soup
Fisherman's Wharf Cioppino
Fresh Fruit Soup
Fresh Mushroom Soup
Hamburger Soup
Minestrone
New Orleans Shrimp Creole
Potato Soup
Potato-Cheese Soup
Time-Saver Stew
Tortilla Chicken Soup
Tortilla Soup