3/4 lb. fresh broccoli
2 1/2 c. chicken stock
1/8 c. flour
1 c. heavy cream (or half & half)
1/8 c. butter
Salt, pepper & dash of nutmeg

Peel and chop stems, simmer in stock until tender. Add broccoli florets and simmer 5 minutes. Melt butter and stir in flour. Add to stock. Add cream and seasonings.

Can be used with spinach, cauliflower or asparagus too.