CREAM OF BROCCOLI SOUP
1 tablespoon butter
2 slices bacon, chopped
1 medium onion, chopped
1 small leek or 2 scallions, chopped
1 stalk celery, chopped
1 tablespoon all-purpose flour
4 cups chicken or beef stock
florets form 1 large head of broccoli, chopped
1/2 teaspoon salt
freshly ground pepper
dash of ground nutmeg
1 cup light cream
Melt butter. Saute bacon, then add onion, leek, and celery. Cook until heated through.
Add flour and stir until well combined. Stir in stock; simmer for 15 minutes.
Add broccoli; simmer for 15 minutes. Pour into blender and puree. Return to pot and season with salt, pepper, and nutmeg. Stir in cream and cook until heated through; so not boil.
Yields 4 -6 servings
