20 oz. frozen broccoli
1/4 lb. onions, diced
1 bay leaf
3 1/2 qts. chicken stock

Heat stock, add broccoli, onions and bay leaf. Simmer for 1 hour.

5 oz. butter
5 oz. flour
1 qt. milk, hot
1/2 qt. light cream, hot

Combine flour and butter to make roux. Cook 8 to 10 minutes but do not brown. Add cooked stock to roux gradually, stirring until slightly thickened and smooth. Simmer for an additional 1/2 hour. Pass through food mill or blender. Add heated milk and cream.