4 c. chopped broccoli
1 c. peeled, chopped carrots
5 c. chicken broth
4 tbsp. butter
4 tbsp. flour
3 c. whipping cream
Salt
Pepper

Place vegetables in large saucepan. Cover with 4 cup chicken broth. Bring to boil. Reduce heat and simmer gently until tender. Do not drain. Puree through blender. (Reserve some vegetables to garnish and add body to soup.) Set aside.

Over low heat, melt butter in heavy saucepan. Stir in flour until well blended and gradually add cream. Add pureed vegetables with broth plus remaining 1 cup of broth. Salt and pepper to taste. Heat mixture thoroughly before serving. Can sprinkle with parsley or garnish with remaining vegetables. Can be made a day ahead and heated just before serving.