1 lg. stalk broccoli
5 c. chicken broth
2 shallots, finely chopped
3 tsp. butter
3 tsp. flour
2 c. half & half
1/2 c. fresh parsley
1 tsp. dry basil
Salt and pepper

Wash broccoli; cut up into large pieces and cook in boiling broth until tender but not mushy. Drain and save broth. Saute shallots in butter in a large saucepan. Add flour to make a roux. Simmer a few minutes and add 1 cup of the saved broth. Stir until thickened. Place the drained broccoli in a blender or food processor in small amounts with a little broth. Put in saucepan with the roux mixture. Stir. Add half & half. Season with parsley, basil, and salt and pepper to taste. Simmer briefly and serve.