1 qt. fresh broccoli heads
2/3 c. butter
1/2 c. flour
3 c. warm milk
2 c. hot chicken broth
2 tsp. salt
1/4 tsp. pepper
3 tbsp. lemon juice
1 clove garlic, crushed
1 tbsp. Worcestershire
1/4 tsp. Tabasco
1 pt. half and half

Wash and trim broccoli; cut stalks into 1 inch pieces. Cook broccoli in the butter until soft, in Dutch oven. Blend in flour and simmer until smooth and bubbly, stirring occasionally. Add next 8 ingredients. Stir constantly until smooth and thick.

Remove from burner and whirl ingredients in blender. Rinse out pot and return soup directly from blender. At this point the soup may be frozen or set aside to finish later.

To serve: Add half and half, stir until heated through. Taste for salt and adjust.