Ingredients
- 1 rib celery (chopped)
- 2 c beef bouillon
- 1 1/2 lb broccoli
- 3/4 c cream (light)
- 1/4 c onion (chopped fresh)
- 2 tb butter
- 2 tb scallions (chopped)
Melt butter in saucepan; add onion and celery and cook until tender. Wash and trim broccoli; cut into small pieces. In a large saucepan, add broccoli and bouillon. Bring to a boil; cover and cook over medium heat for 20 minutes. Stir in onion and celery. Puree 2-3 batches in blender or food processor. Return to saucepan, add cream and cook 2 minutes until thickened. Garnish with chopped scallions.