4 c. broccoli stems and pieces, cut very fine
1 qt. chicken broth (I use 2 cans Swansons chicken broth, a bouillon cube and enough water to make 1 qt.)
1 bay leaf
2/3 c. finely chopped onion
3 chicken bouillon cubes
1/4 c. butter
1/4 c. flour
1 c. half and half
1 1/2 c. finely cut broccoli buds (I use 2 1/2 to 4)
1/4 tsp. white pepper

Finely chop broccoli stems and pieces. Combine with chicken broth, bay leaf, and onion. Bring to a boil and cook for 10 minutes. Add bouillon cubes and cook 3 minutes longer. Strain and set broth aside.

In a saucepan, melt butter and flour. Cook and stir for 5 minutes, being carefully not to brown. Add half and half and broth and stir until mixture boils and is thickened. Add broccoli buds and pepper. Let simmer over low heat for 20 minutes, stirring occasionally. If a more crunchy vegetable is desired, hold adding the broccoli buds for 10 minutes. Makes about 1 1/2 quarts. This soup is also good served ice cold.