Soups: Cream Broccoli 15 by Recipe Cottage

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	Cream Broccoli 15

		Cream of Broccoli Soup 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 grated parmesan cheese 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, sauti 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,