Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Great recipe! I modified to use my homemade veg broth (very low sodium), less butter, and less flour. Here is a link to the modified version: http://recipes.sparkpeople.com/recipe-deta il.asp?recipe=1640210
Finally an honest recipe that has more than a 1/2 cup as a serving, who can only eat a 1/2 cup? I too, cut out the butter, used some broth instead to save calories there so I could top with a little cheddar. :)