4 c. broccoli stems, cut very fine
1 qt. chicken broth
3 chicken bouillon cubes
1 c. half & half
1 1/2 c. finely cut broccoli buds
1 bay leaf
1/2 c. finely chopped onion
1/4 c. butter
1/4 c. flour
1/4 tsp. white pepper

Combine broccoli stems, chicken broth, bay leaf, and onion in a saucepan. Bring to a boil and cook for ten minutes. Add bouillon cubes and cook three minutes longer. Strain and set both aside. In a saucepan, melt butter and add flour. Cook and stir for five minutes over low heat, being careful not to brown. Add half and half and broth; stir until mixture boils and is thickened. Add broccoli buds and white pepper. Let simmer over low heat for 20 minutes, stirring occasionally. This soup is also good served cold.