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nutmeg
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Creamy Broccoli Soup Creamy Broccoli Soup Serve with croutons for a festive touch. 2 ½ pounds broccoli ½ cup chopped onion ¾ cup chopped celery ¾ teaspoon salt ½ teaspoon pepper ½ teaspoon nutmeg 2 bay leaves 1 ½ cups water 5 cups chicken broth ¼ cup butter 4 tablespoons flour 2 cups milk 1 cup light cream Cut stems from broccoli. Combine broccoli florets, onion, celery, seasonings, water, and broth in a large stockpot. Bring to a boil and simmer about 30 minutes. Strain soup, reserving broth. Remove bay leaves, and puree vegetables with 1 cup of reserved broth. In same stockpot, melt butter. Add flour, stir until smooth. Add reserved broth, pureed vegetables, milk, and light cream; stir until thickened. Garnish with croutons. Serves 12 to 16.