Velvety-smooth texture, delicate broccoli flavor and lovely appearance–ideal dinner-party fare. –The Red Lion Inn, Stockbridge, Massachusetts
Melt butter in saucepan and add leeks, onion, celery, and broccoli. Saute about 5 minutes over low heat so butter won’t brown. Blend in flour, then add chicken stock. Cook till boiling. Add salt, pepper, thyme, and wine. Let simmer till vegetables are tender (about 20 minutes). Puree in blender. Return to low heat and add cream just before serving.