1 lb. broccoli (fresh of frozen)
1 c. flour, sifted
1 qt. Half & Half
1 tsp. white pepper
Salt to taste
1/2 lb. butter
1 qt. chicken stock (homemade, canned or 4 bouillon cubs in 1 qt. water)
1 c. processed American cheese, cubed

Clean broccoli, cut in 1/2-inch pieces. Steam in 1/2 cup water until tender.

Melt butter; add flour to make roux. Cook 2 to 4 minutes. Add chicken stock, stirring with whisk and bring to a boil. Turn heat to low. Add broccoli, Half & Half, pepper and salt. Heat, but do not boil. Add cheese before serving.