1 head broccoli
4 tbsp. butter (divided)
1 onion, sliced
30 to 32 oz. chicken broth
2 tbsp. flour
1/2 tsp. marjoram leaves
1/2 c. heavy cream
4 to 8 oz. sharp Cheddar cheese, grated (optional)

Break broccoli into florets. Wash thoroughly. Melt 2 tablespoons butter in large pot. Saute broccoli florets for a few minutes. Add onions and saute a few more minutes. Add broth. Melt remaining butter in small pan or microwave.

After melting add flour and stir to make white sauce. Using wire whisk, add white sauce to broth and vegetables. Bring to boil. Add marjoram. Cover pot. Simmer for 15 to 20 minutes or until broccoli is soft when pierced with fork. Take out broccoli and onion and some broth and put in blender. (Leave as many florets and onions in pot as you wish.)

Blend on puree for 5 to 10 seconds. Blend in batches if desired. Return pureed mixture to pot; blend together. Add cream with wire whisk. If desired, add grated cheese. Reheat but do not boil. Serve immediately.