Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        broccoli
   2      tablespoons   butter
   2                    garlic cloves -- finely chopped
   1      small         onion -- finely chopped
   3      cups          whipping cream
   2      tablespoons   lemon juice
   2      medium        celery stalks -- chopped
   2                    bay leaves
  14 1/2  ounces        clear chicken broth
   3      cups          milk
   2      tablespoons   chopped fresh parsley
   1      teaspoon      ground sage -- =or=- freshly
                        -- grated
     1/2  teaspoon      pepper
   2      tablespoons   freshly grated parmesan

Preparation:

Cut broccoli flowerets from stems. Reserve. Chop broccoli stems. Heat butter in 4-quart Dutch oven over medium-high heat. Sauté‚garlic and onion in butter. Stir in broccoli stems, cream, lemon juice, celery, bay leaves and broth. Heat to boiling. Boil, uncovered, 15 minutes. Reduce heat to medium. Stir in broccoli flowerets, milk, parsley, sage and pepper. Cover and cook 30 minutes. Remove bay leaves. Top each serving with cheese. (C) 1992 The Los Angeles Times