1 lg. bunch fresh broccoli
1 or 2 onions
1/2 c. butter
1/2 c. flour
3 c. milk
2 c. heavy cream
1 tbsp. instant chicken granules
1 tsp. white pepper
Salt to taste
1 tsp. Cavender's Greek Seasoning (optional)

Wash broccoli, trim and peel tough ends and stems. Cut into 2 inch chunks. Slice onions. Cover broccoli and onions with water in a large pot and boil until tender.

Puree cooking broth and broccoli until smooth in a blender or food processor. (Save some of the cooking broth for thinning later.)

Make a roux in pan with butter and flour. Whisking constantly, add 1 cup of the milk, heavy cream, chicken granules and pureed broccoli and onions. Heat carefully. Add salt and pepper. Thin with extra milk and some broth until you reach desired consistency.

Serve with a garnish (a dollop of sour cream, a sprinkle of dill, and pimiento, if desired).