1/2 stick butter
1 lg. head broccoli
1 qt. chicken bouillon
3 c. whipping cream
5-8 tbsp. cornstarch or quick cooking tapioca
2 diced onions
2 diced celery stalks
2 cloves garlic, crushed
1/8 tsp. marjoram
1/8 tsp. thyme
1 bay leaf

Melt butter in saucepan over low heat. Add onions and celery, garlic - cook until soft. Cut tops of broccoli from stems. Add stems to saucepan. Blend in chicken stock and herbs. Cover and simmer 1 hour. Puree in blender (in batches) and return to saucepan. Add cream and thickening agent. Cook 30 minutes. Add tops of broccoli until tender. Serve with croutons.