1 c. chopped onions
3 tbsp. butter
4 c. chicken broth
1 lb. broccoli
1 c. light cream
Salt and ground pepper
1 to 2 tbsp. soft butter
2 tbsp. chopped fresh dill

Cook onions in 3 tablespoons of butter until wilted, 5 to 10 minutes. Add broth and broccoli or cauliflower; cover and simmer over low heat until tender, 10 to 20 minutes, depending on the size of the flowers. Puree soup; add cream. Reheat, seasoning with salt and pepper. Stir in soft butter for enrichment if you like.