1. Remove florets from broccoli. Cut stalks into 1-inch pieces, discarding any leaves.
2. In 3-quart saucepan, heat water to boiling. Add broccoli florets and stalk pieces, celery and onion. Cover; heat to boiling. Reduce heat; simmer 7 to 10 minutes or until broccoli is tender (do not drain).
3. In blender, carefully place broccoli mixture. Cover; blend on medium speed 30 to 60 seconds or until smooth. Set aside.
4. In same saucepan, melt butter over medium heat. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
5. Stir in broccoli mixture, salt, pepper and nutmeg; heat just to boiling. Stir in whipping cream; heat just until hot (do not boil or soup may curdle). Serve soup topped with cheese.

CREAM OF CAULIFLOWER SOUP
Substitute 1 medium head cauliflower (about 2 lb), separated into florets, for the broccoli. Add 1 tablespoon lemon juice with the onion in Step 2.