2 tb Butter/margarine
1/4 c Chopped fresh onion
1 ea Chopped rib celery
1 1/2 lb Broccoli
2 c Beef bouillon
3/4 c Light cream
2 tb Chopped scallions
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.