2 lb. fresh broccoli
3 tbsp. butter
1/4 c. finely chopped onion
2 tbsp. flour
1 qt. whole milk (I have used 2%)
1 1/2 c. grated Cheddar or Swiss cheese
1/4 tsp. salt
8 broccoli florets
Sour cream or plain yogurt (optional)

Trim tough stems and leaves from broccoli. Split and soak in cold water for 1 hour. Drain. Reserve 8 florets.

In heavy pan with just enough water to cover, cook broccoli until tender. Approximately 15 minutes. Drain. Puree in blender or food processor. Set aside.

Melt butter in heavy pan and saute onions. Whisk in flour. Gradually whisk in milk, cup at a time. Whisk in puree broccoli. When hot stir in cheese. Add salt and garnish with florets and sour cream. Serves 6-8.