1/2 Chopped Onion
1/2 Chopped Celery Stalk
1 1/2 Cups Chicken Broth
4 Cups Broccoli Florets
1 Tablespoon Butter
1 Tablespoon Flour
1 Cup Milk
Saute onion and celery, then add broccoli and broth and let simmer for ten minutes. Puree in a blender. Melt butter in a medium pot, then add milk and flour, stir until thick then add to the soup.