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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

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,


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