1/4 c. butter
1/4 c. flour
2 heads broccoli
Butter for sauteing
1/2 tsp. nutmeg
2 qt. chicken broth
1 pt. cream (or half and half)
Salt & pepper to taste

Make a roux by combining equal parts of butter and flour. Stir and cook on top of stove until well combined and a nutty aroma is achieved. Remove from stove until soup is ready to be thickened. Remove florets from broccoli and chop the stems very fine. Saute chopped stems in butter until soft. Add nutmeg and mix well. Add chicken stock and bring to a boil; simmer for 10 minutes after adding florets.

In a double boiler, heat cream and thicken with roux. Use a little at a time until desired thickness is achieved; this called bechamel. Combine bechamel and broccoli stock mixture. Season to taste and serve. Makes about 2 quarts.

We divided the recipe in half and still had enough to feed 5 people. But if you divide the recipe, make the full amount of roux because you need extra to thicken the soup. This recipe is just an outline; filling in the details are up to individual cooks. We chopped the sauteed stems and the florets in the food processor before adding to the broth as a personal preference.