Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut broccoli into 1/2 inch pieces; steam in 1/2 cup water until tender; do no drain-set broccoli aside. melt butter in large saucepan over medium heat; add flour and stir to make a roux; cook for 2 to 4 minutes. add chicken stock to roux while stirring with a wire whisk; bring to a boil. reduce heat to low; add broccoli, half and half, salt and pepper; heat but do not boil. serve.

Target recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.