5 c. broccoli
5 c. chicken stock
5 tbsp. butter
4 tbsp. flour
3 c. light cream
Salt and pepper to taste

Peel the stems and break broccoli into flowerets. Slice the stems. Place in saucepan with 3 cups stock. Cook over medium heat until the broccoli is tender, set aside 1/2 cup choice pieces of cooked broccoli to use as a garnish. Puree the remaining cooked broccoli together with the vegetable water in an electric blender, or press through a strainer, melt the butter in a soup kettle, blending in flour, stir in cream. Simmer over a low flame, stirring constantly for 3 minutes. Stir in the pureed broccoli and the remaining 2 cups of chicken stock and simmer 3 minutes more. Adjust the seasoning and serve in individual bowls. Garnish with the reserved cooked broccoli. Can be served hot or cold.