1 lg. bunch broccoli
1/3 c. chopped onion
2 c. water
4 tsp. chicken bouillon granules or 4 bouillon cubes
1 garlic clove, minced
1/2 tsp. dried leaf thyme
3 tbsp. butter
3 tbsp. all-purpose flour
1/4 tsp. pepper
1 1/2 c. half & half

Cut flowerets from broccoli. Peel broccoli stems. Dice stems. Add broccoli, onions, water, bouillon, garlic and thyme in a 3-quart saucepan. Cover. Bring to a boil. Reduce heat and simmer about 15 minutes or until broccoli is tender.

Puree broccoli in blender, reserve some broccoli bits to add to soup after completed. Set pureed mixture aside. Melt butter in large saucepan over medium heat. Stir in flour. Cook 2 minutes, stirring constantly. Add pepper and half & half. Mix in reserved broccoli chunks. Enjoy!