Cream of Broccoli Soup

• 3/4 lb. broccoli
• 2 cups water
• 3/4 cup celery, thinly sliced (optional)
• 3 tsp. chicken bouillon
• 1/4 cup onion, minced
• 2 tbsp. butter
• margarine
• 2 tbsp. flour
• 1 cup half and half
• 1/8 tsp. white pepper
• 1/8 tsp. nutmeg, ground
• Parmesan cheese, grated
• Paprika

1. Wash broccoli and cut off flowerets.
2. Chop flowerets; set aside.
3. Peel stems and chop coarsely.
4. Place broccoli stems, water, celery and bouillon granules in a medium saucepan.
5. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 20 to 25 minutes or until tender.
6. Place, half at a time, in a blender container or food processor bowl.
7. Cover and blend or process until smooth; set aside.
8. In the medium saucepan over medium-high heat, saute onion in butter or margarine for 5 minutes or until golden.
9. tir in flour.
10. Cook and stir for 1 to 2 minutes.
11. Slowly stir in puree and flowerets.
12. Stirring over medium-high heat, bring to a boil and boil until flowerets are tender and mixture is thickened, about 10 minutes.
13. Reduce heat.
14. Stir in half-and-half, white pepper and nutmeg.
15. Heat through (do not boil).
16. To serve, sprinkle with Parmesan cheese and paprika.

broccoli, water, celery, chicken bouillon, onion, butter, margarine, flour, white pepper, nutmeg, parmesan cheese, paprika

Taken from www.foodgeeks.com/recipes/608 (may not work)