5 tablespoons butter
1-1/2 cups coarsely chopped broccoli
1-1/4 cups coarsely chopped celery
3 medium carrots, coarsely chopped (about 1-1/2 cups)
1 medium onion, coarsely chopped (about 1/2 cup)
1 clove garlic, minced
2 teaspoons chicken bouillon
1/2 teaspoon black pepper
1/3 cup bread flour
4 cups chicken broth
1 bay leaf
2-1/2 cups milk
1 cup broccoli flowerets
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
In a Dutch oven or kettle, melt butter. Add the 1-1/2 cups chopped broccoli, celery, carrots, onion, garlic, bouillon, and black pepper. Cook, stirring frequently, till vegetables are tender, but not brown. Stir in the flour. Cook and stir for 2 minutes more. Add chicken broth all at once; stir till smooth. Add bay leaf. Bring mixture to boiling; reduce heat. Cover and simmer for 30 minutes. Stir in the milk, 1 cup broccoli flowerets, white pepper and nutmeg. Cook and stir for about 2 to 3 minutes or till flowerets are crisp-tender. Remove and discard bay leaf. Makes 8 servings.
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