2 c. broccoli cuts
1/2 tsp. dried crushed thyme
1 sm. bay leaf
Dash of garlic powder (or salt)
1 1/2 c. chicken stock
1 c. milk (low-fat may be used)
1 leek, chopped
1 celery stalk, chopped
1/2 c. onion, chopped
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
Few dashes of white pepper

Combine chicken stock, onion, and broccoli along with seasoning. Bring to boiling. Reduce heat; cover and simmer until vegetables are still slightly crisp, but flavors have blended. Remove bay leaf. At this time you will puree soup if you want a smooth mixture.

Melt butter in another saucepan. Blend in flour, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. This soup may also be served chilled. Garnish with parsley.