1 1/2 qt. chicken stock
1 bunch fresh broccoli, pared and chopped
1 c. chopped onion
2 bay leaves
1/2 c. flour
2 c. half and half
1/4 lb. butter
Salt and white pepper to taste

1. Bring chicken stock to a boil. Add chopped broccoli, onion and bay leaves.

2. Reduce heat. Simmer until broccoli is very tender (approximately 1 hour). REMOVE BAY LEAVES. Add other ingredients.

3. Prepare a roux by blending flour with melted butter. Cook over medium heat for 5 minutes, stirring constantly.

4. Add roux to broccoli, stirring constantly until thick and smooth.

5. Scald half and half. Add to soup. Season to taste.

FOR ROUX: Melt butter. Put flour in and stir constantly with whisk.