1 lg. stalk broccoli
2 chopped scallions
2 c. water
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. half and half

Wash broccoli and cut stem and flower into medium sized pieces. Combine broccoli, scallions and water in a medium saucepan and cook over medium heat until broccoli is tender. Remove from heat and puree vegetables in a blender or food processor. It will be necessary to use some of the vegetable broth in the pureeing process.

In a small bowl add a small amount of water to 2 tablespoons of flour, stirring until a smooth and thick but pourable mixture has been formed. Add flour mixture to puree in blender or processor and blend for a few seconds until combined.

Return puree to saucepan. Add salt and pepper and simmer for about 10 minutes. Add half and half. Do not let mixture boil again. Serve immediately. Cream soups can be ruined by boiling after the cream has been added.