Instructions: Cut broccoli florets off stalks. Coarsely chop stalks; cut florets into bite-size pieces.

In large soup pot, saute shallots, broccoli stalks and half the florets in 4 to 5 tablespoons butter 7 to 10 minutes or until broccoli stems are softened.

Add warm chicken stock and bring to boil.

In separate pan, melt remaining butter and whisk in flour to make roux. Cook over low heat, stirring, 2 minutes. Remove from heat.

When stock mixture comes to boil, reduce heat and simmer 10 minutes. Return broccoli mixture to boil and gradually whisk in roux. Cook 5 minutes to allow soup to thicken slightly.

Remove from heat. Blend soup in batches if needed, in blender or food processor until smooth. Return soup to pot and add remaining broccoli florets.

Bring to simmer and cook 10 minutes. Adjust seasonings to taste, adding salt, pepper and nutmeg. Slowly stir in cream and heat through.

Makes 3 1/2 quarts or
about 12 servings.

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