Cream of Broccoli Soup

Recipe from: Christa Ferguson Platt, who received it from her sister-in-law, Tricia Platt

Cook together in pan:

2 lbs. fresh or frozen broccoli (or cauliflower)

2 cans chicken broth (soup)

Allow to cool slightly, then puree in blender, saving some florets, if desired.

Melt in sauce pan:

1/2 stick butter

Then add:

3 Tbsp. flour

1 more can chicken broth (soup)

Gradually add puree to thicken.

At serving time, add:

2 cups cream (or half and half)

1/2 tsp. nutmeg

salt to taste

Then add:

cooked florets

1/2 cup grated cheese

1 sautéed finely diced onion, potato, celery, carrot, and cauliflower 

Heat to serving temperature and enjoy!