||Sauté the leeks/onions and garlic in butter, add chopped celery and cook for 5 minutes. Sprinkle in flour, salt and pepper, and stir in the stock and milk. Allow to thicken, add broccoli and
cook carefully for 10 minutes until tender. Add crumbled blue vein, and check seasonings.
Blend for a lovely creamy green soup, and serve with dollop sour cream and broccoli spear. Delicious!