Cream of Broccoli Soup I Recipe

In a medium-sized cooking pot add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain reserving all of the water.

In a food processor or blender process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.

In a heavy-bottomed cooking pot melt butter or margarine add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules and bring to boil stirring constantly. Reduce heat to medium; simmer stirring constantly until thickened.

Stir in milk nutmeg pepper and processed and chopped broccoli and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.