1 1/2 lb. broccoli
1 qt. chicken stock or broth
1/4 lb. butter
1/2 med. onion, chopped
1 bay leaf
3/4 tsp. salt
3/4 tsp. white pepper
1/4 tsp. onion salt
1/4 tsp. garlic salt
Pinch of basil, sage, and thyme
Dash of Tabasco
2 c. milk
1/2 c. heavy cream
1 c. buttermilk
7 tbsp. flour
3 tbsp. sour cream

1. Chop broccoli in a food processor or by hand.

2. In a large pot, bring stock to a boil. Add broccoli and simmer until almost done.

3. Saute onions in 2 tablespoons of the butter. Add onions and seasonings to stock. Simmer until vegetables are tender.

4. Warm milk, cream, and buttermilk.

5. Melt remaining 6 tablespoons of butter, in a large saucepan, over low heat. Add flour and whisk constantly for 1-2 minutes. Add warmed liquids and stir until mixture is thickened.

6. Gradually add thickened liquids to stock and stir. Soup should be very hot, but not boiling. Remove bay leaf.

7. Turn off heat and stir in sour cream. Serve hot. Yields 6-8 servings.