Cream of Broccoli Soup


1 tablespoon butter
2 slices bacon
1 medium onion, chopped
1 small leek or 2 scallions, chopped
1 stalk of celery, chopped
1 gablespoons all-purpose flour
4 cups chicken or beef stock
florets from 1 large head of broccoli, chopped
1/2 teaspoon salt
freshly ground black pepper
dash of ground nutmeg
1 cup 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 pan and season with salt, pepper, and nutmeg. Stir in cream and cook until heated, do not boil.

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