1 qt. chicken broth
1 sm. minced onion
6 tbsp. butter
Salt & pepper
1 c. heavy cream
1 bunch fresh broccoli
3 tbsp. flour

Wash the broccoli and trim the leaves and stalk bottoms. Cut into small pieces, but save some florets. Melt 3 tablespoons butter in a small saucepan, and stir in flour. Stir constantly over low heat for approximately 3 minutes until roux (sauce) thickens; cool.

Saute onion in remaining butter in a large saucepan. When onion is tender, stir in broccoli, cover and cook for 3 minutes. Add chicken broth; simmer; add roux (sauce) after diluting it with broth. Continue to simmer for 30 minutes or until broccoli is tender. Cool slightly and puree in electric blender. Add cream, salt and pepper to taste. Florets put aside can be used for garnish.