1/4 lb. butter
4 to 6 tbsp. flour
1 c. buttermilk
1/2 c. light cream
10 oz. frozen broccoli (you could use cauliflower)
1 qt. chicken broth

Melt butter; add flour, stir until thick. In separate pan bring broth to a boil and add broccoli; cook until broccoli is done. Add the butter and flour mixture to broth and broccoli. In another pan slowly warm milks; when heated, add to broccoli mixture. Mixture should be hot but do not boil. Sprinkle shredded cheddar cheese on top at table.

1 cup milk plus 1 tablespoon lemon juice, let stand 5 minutes.