3 stalks broccoli (or 4 c. tops)
1 c. chopped onion
3 tbsp. butter
2 c. chicken stock or 1 (10 3/4 oz.) can chicken broth
1 tbsp. chopped fresh parsley
1/4 tsp. dried tarragon
1/8 tsp. ground coriander
Salt & pepper to taste
1 tbsp. all purpose flour
1 c. light cream
Nutmeg

Cut up stems and tops of broccoli. Bring 4 quarts of water to a boil and dump in all of the broccoli. Cook, uncovered until soft then drain and let cool slightly. Chop onions and saute in 1 tablespoon of the butter until golden in color; set aside.

Heat broth and add parsley, tarragon, coriander, salt and pepper. Separate out 1 1/2 cups of broccoli tops and set aside. Puree rest of broccoli with onions and enough broth to make it smooth. Pour mixture into remaining broth and simmer for 20 minutes.

In a separate saucepan, melt remaining 2 tablespoons butter and add flour, stirring constantly. Add to soup. Break apart reserved broccoli tops and add to soup. Add the cream and heat through. Before serving, garnish with nutmeg. Makes 4 servings.

NOTE: If you used canned broth, use the water you cooked broccoli in to dilute the concentrate.