Cut the stems off of the broccoli. Cut the top pieces into bite size florettes and set aside. With a knife square off the stems and discard the outer pieces, then dice the inner part of the stem into small bits.
Bring a pot of water to a boil, add a heavy pinch of salt. Add the broccoli florettes and cook for ONLY 2 minutes. Drain and immediately cover in ice. Toss the ice around and allow to melt. (Remove any unmelted pieces before using in Step 6)
In the meantime: Melt the butter in a Dutch oven and add the broccoli stems, carrots, onion, celery, garlic, kosher salt, and white pepper. Cook over medium low heat, stirring often until the onions are translucent, about 5 minutes.
Add the flour and stir together. Continue to cook the mixture over medium low until bubbly and just starting to brown, about 10 minutes.
Add the stock and slowly bring to a boil. Stir occasionally until thickened, about 20 minutes.
Once the soup has thickened add the cream, milk, and broccoli florettes. Allow to cook for 20 minutes more or until the flour taste has cooked out and the soup is thickened.
Add the vinegar and stir well. Taste and season with more salt or pepper if needed. Serve immediately.
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