Cream Of Broccoli Soup

• 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

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

frozen broccoli, stalks celery, onion, flour, butter, chicken broth, salt, tarragon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=403163 (may not work)