1 bunch fresh broccoli or 2 (10 oz.) pkgs. frozen broccoli
3 c. chicken stock
1/2 onion, chopped
4 tbsp. butter
5 tbsp. flour
Half and Half cream
Salt and Pepper to taste
1/2 c. sharp Cheddar cheese

Cook broccoli in stock with onion until soft. Place in blender and blend quickly, leaving small pieces of broccoli. Make a roux using butter and flour. Cook 3 minutes, stirring constantly. Slowly add broccoli and stock to roux. To avoid lumps, stir constantly until thickened. Thin to preferred consistency with cream. Add seasonings and cheese. Garnish with paprika, croutons and parsley. Serves 6.