• 4 tablespoons butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 4 tablespoons flour
• 3 cups chicken broth
• 2 pounds frozen broccoli florets, thawed
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups heavy cream
• salt and pepper to taste

Melt 4 tablespoons butter in medium sized stock pot, and saute onion and celery with salt until tender. Sprinkle 4 tablespoons flour over, and cook 2-3 minutes, stirring constantly. Add broccoli and broth, cover and simmer for 20 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

In small saucepan, over medium-heat melt 4 tablespoons butter, stir in 4 tablespoons flour and add cream. Stir until thick and bubbly, and add to soup. Season with salt and pepper and serve.