Cream of Broccoli Soup

In 6 quart stock pot or dutch oven, combine broccoli, onion, celery, salt, pepper, nutmeg and bay leaves. Cover with water and stock.

(note: make sure broccoli is trimmed well, the stocks are too fibrous for this soup, just the florets are better. You can also use frozen florets).

Turn heat on medium-high. Cover and bring to a boil. Turn to medium and continue cooking until broccoli is tender, about 30 minutes.

Drain but reserve broth. Take out bay leaves. Put remainder of veggies in blender or food processor with 1 c. reserved liquid. Puree.

In same dutch oven, melt butter on medium heat. Turn to low and stir in flour. Cook 1-2 minutes stirring constantly.

Add reserved liquid and briskly whisk making sure no lumps form.

Add in pureed veges. Over medium heat bring back to a hot temp stirring often. Take off heat. Add in 1 c. cream and 1 c milk.

Whip other 1 c cream. Served with scoop of whipped cream and a dash of nutmeg.

NOTE: I like a chunky soup so I leave a few bits of broccoli not pureed and just mash them with a fork. If you like a smoother soup you can also strain the bits out.