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Cream of Broccoli Soup
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1 1/2 lbs. broccoli, cut up
3/4 c. celery, chopped
1/2 c. onion, chopped
2 c. water
2 tbsp. butter
2 tbsp. flour
2 1/2 c. water
1 chicken bouillon
3/4 tsp. salt
1/8 tsp. pepper
Dash of nutmeg
1/2 c. whipping cream
Cook broccoli, celery and onion in 2 cups water until tender, about 10 minutes. Do not drain. Put in blender or food processor until good consistency. Set aside. Melt butter in saucepan. Stir in flour. Stir until mixture is bubbly. Add broccoli mixture and bouillon, salt, pepper and nutmeg. Heat to a boil. Add cream.
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