I made up this recipe the other day, and it was quite tasty.
1 tbsp olive oil
1 tbsp ghee or butter
1 yellow onion, diced
2 stalks of celery, diced
2 crowns of broccoli
2 cloves garlic, minced
6 cups chicken broth
1/2 cup cream
Salt and pepper
Remove the florets from the stem of the broccoli. Cut large florets to a similar size as the small florets. Dice the broccoli stems.
Add the olive oil and ghee to a soup pot, and place over medium-high heat. When the oil is hot, saute the onion and celery until the onion is translucent (about 5-7 minutes).
Add in the broccoli and garlic, and saute for another minute or two.
Pour in the chicken broth. Bring to a simmer. Cover the pot, and simmer on low heat for 20 minutes.
Puree the soup in a blender in batches. Cover the blender with a towel, as the lid tends to fly off when hot soup is being pureed due to steam pressure. Return the soup to the pot, and add the cream. Taste and season with salt and pepper. Once heated through, the soup is ready to eat!