Instructions: Trim broccoli; peel and slice stems and break tops into flowerets. Steam until tender but still slightly crisp; then plunge into cold water to stop cooking.

In a 4-quart pot, melt butter and saute onions, celery, and garlic. Stir in flour and cook gently about 5 minutes. Gradually add milk, broth, and herbs, stirring constantly over low heat until thickened and bubbly. Add cooked broccoli, salt, and pepper, and heat thoroughly but do not boil.

Garnish with chopped tomato.

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