| bunches fresh broccoli | 2 | lbs | | chicken stock | 2 | qts | | small white onion | 1 | chopped | | 1/2 bunch green onion | | chopped |
| ribs celery | 2 | chopped | | butter | 4 | tbs |
| flour | 2 | tbs | | salt & pepper | | to taste |
| bay leaf | 1 | | | thyme | | to taste |
| half & half | 2 | cups | |
Directions:
Separate the broccoli into stems and floweret's. Peel the stems.
Cut celery into small pieces. Chop onion and green onion, saving tops until later. Dice remaining broccoli into bite size pieces.
Gently simmer the broccoli in chicken stock for 30 minutes.. In an iron skillet, melt butter, and saut? onions and celery until tender. Add flour and cook for 5 minutes. Strain liquid from broccoli, saving liquid, and lightly chop 3/4 of the broccoli in blender. Return liquid to pot, with cooked remainder of broccoli, onions, and celery. Add salt, pepper, thyme, bay leaf an green onion tops. Simmer for 1 minutes Heat 1/2 and 1/2 and blend into soup.
You may add cheddar cheese into soup, if you desire. This is a good thing?
