5 c. chicken stock
1 large head broccoli, stems and tops separated and chopped (or one medium cauliflower, broken into florets)
1 large onion, chopped in med. pieces
3 ribs celery, diced into med. pieces
1/2 c. flour
1 tsp. fresh chopped parsley
White pepper to taste

In medium kettle, bring stock to a boil. Add broccoli stems and cook 15 minutes. If using cauliflower, add later. Saute onions. Stir in flour slowly. Cook 3 minutes on low heat. Add onions and celery mixture to boiling broccoli and chicken stock, stirring constantly. Lower heat; cook 15 minutes, add broccoli tops (or cauliflower) and parsley. Cook 5 minutes. Season with pepper and serve.