you DON'T need to do it that way if you don't want to. Here's my recipe for Cream of Broccoli (or most any veggie) Soup. (Its copyrighted too, but I hold the copyright, so it's okay to print here -- I said so!)
CREAM OF BROCCOLI SOUP
1 clove garlic, very finely chopped
4 Tablespoons unsalted butter
1/2 pound broccoli, cut into chunks
1 small onion, chopped
1 ounce white of leek, chopped
4 Tablespoons flour
1-1/2 quarts chicken stock
1 cup cream
Sea salt and pepper to taste
Braise garlic in butter. Add vegetables. Cook until tender. DO NOT BROWN!!!
Add flour and cook roux 8 minutes, stirring constantly. DO NOT BROWN!!!
Heat stock. Add hot stock slowly, stirring constantly until thick and smooth. Purée in batches in food processor. Bring back to the boil and season to taste.
Heat the cream, but do not boil. Add hot cream slowly. Serve.
[If you wish, you may add one cup chopped cooked broccoli florets to the soup before serving.]
The recipe says to use the food processor to purée, but if you have one of those nufth stick blenders, those are the easiest for this purpose.
Wine is the food that completes the meal.