2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken broth
2 c. milk
1 c. heavy cream
12-14 broccoli spears, cooked

Melt butter in heavy saucepan. Stir in flour, salt, and pepper until well blended. Slowly add chicken broth, stirring over medium heat until mixture thickens. Add milk, stirring until smooth. Pour cream into a blender and add 6 or 8 broccoli spears. Blend until smooth; then add to the cooked mixture slowly. Chop the remaining broccoli and add to the soup. Simmer for 5 minutes and serve. DO NOT BOIL.