1 tbsp. butter
1 lb. fresh broccoli spears, cut into 1/4 inch by 1/2 inch pieces, divided
1/4 c. chopped onion
Dash white pepper
2 c. very rich chicken broth
2 tbsp. flour, mixed with 1 tbsp. softened butter
4 c. hot milk
Salt and pepper to taste
Shredded cheddar cheese for garnish

Heat the butter in a saucepan, then add 1/2 pound of the broccoli plus the onion and saute over low heat until softened and glossy, about 10 minutes. Do not brown.

Add the white pepper to the chicken broth. Add to the broccoli mixture and simmer until broccoli is tender, about 15 minutes. Strain, reserving liquid. Allow to cool slightly. Puree the broccoli and onions in a blender or food processor, adding as much of the reserved liquid as is necessary to puree properly. This is your soup base.

Cook the flour butter mixture until it just begins to color. Add the hot milk, stirring and whipping constantly until mixture is cooked and smooth. Add the broccoli soup base to the thickened milk mixture and beat until smooth and glossy, continuing to cook at a simmer.

Steam the remaining broccoli until tender and add to soup. Season to taste with salt and pepper. To serve, garnish with shredded cheddar. Makes 8 servings.