Cream of Broccoli Soup

Cream of Broccoli Soup No. 1992 Yields 12 Servings

2 1/2 lb Fresh Broccoli 6 Cups Chicken Broth
1 LARGE Onion, Quartered 4 1/2 Tbls Butter
2 Stalks Celery, Quartered 3 Tbls Flour
3/4 tsp Salt 3 Cups Half & Half
1/4 tsp Pepper 1 Cup Heavy Cream, Whipped
1/2 tsp Nutmeg, Ground - Nutmeg, Ground
2 Bay Leaves
1 1/2 Cups Water

Trim the broccoli.
Wash thoroughly.
Spilt each stalk lengthwise into halves.
Place the onion and celery in a food processor with its chopping blade.
Process until coarsely chopped.
Use a (6 Quart) Dutch oven or large, heavy kettle to combine the broccoli,
onion, celery, salt, pepper, bay leaves and the first measure of nutmeg.
Add the chicken broth.
Bring to a boil.
Cover.
Simmer until the broccoli is tender (about 30 minutes).
Drain, reserving the broth.
Puree the vegetables in a food processor in batches with 1 cup of broth with
each batch.
Melt the butter in the Dutch oven.
Remove from the heat.
Add the flour.
Stir until smooth.
Gradually stir in the reserved broth.
Cook over medium heat, stirring steadily, until the mixture boils.
Add the pureed vegetables and the Half & Half.
Continue stirring until the soup is hot and well blended (about 5 minutes).
Top each serving with a spoonful of whipped cream and a dash of grated nutmeg.