1 onion, med. chopped
3-4 cloves garlic, chopped fine
2 bunches broccoli
2 qt. chicken broth
1 pt. of half and half (cream)
Salt & white pepper to taste
Roux or thickening
1/8 lb. butter, cut in patties

ROUX: Melt and clarify butter. Add flour to make a fairly thick paste. Simmer, stirring fairly often until a nutty smell is observed.

Cut tops off broccoli, down about 2" and set aside. Place stems into chicken broth and cook 50 to 60 minutes. Remove stems and discard. Thicken and add broccoli tops and cook 15 minute, or until flour taste is gone. Add half and half and heat to boiling. Add cold butter (1/8 lb., cut into patties), stir until butter is absorbed and serve.

TIP: If you thicken with roux, remember to cool the roux before adding to the broth.