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1 1/2 lb. broccoli
5 c. chicken stock
1/4 c. butter or margarine
2 Tbsp. chopped onion
3 celery ribs, minced
1/4 c. flour
2 c. heavy cream or half and
half, scalded
1/4 tsp. nutmeg
grated Parmesan cheese

Wash the broccoli and cut off the flowerets. Set
flowerets aside. Peel the stems and chop coarsely. In large
saucepan, place the stems and cover with chicken stock. Bring
to a boil and simmer for 1/2 hour. Drain and reserve stock.
Put the broccoli stems through the blender with 1 cup of the
stock. Set the puree aside. Put the broccoli flowerets in the
chicken stock and bring to a boil; simmer for 5 to 7 minutes.
Stir in flour and cook for 3 to 4 minutes. Slowly stir in
stock with the flowerets and bring to boiling point. Add the
broccoli puree and the scalded cream or half and half. Bring
to a boil, add nutmeg, salt and paprika to taste. Remove
from heat. Serve with a dusting of cheese. Serves 8 to 10.

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