1 c. chopped green onion
4 tbsp. butter
32 oz. cream cheese
4 c. half & half
4 c. chicken broth
6 (10 oz.) pkg. frozen chopped broccoli
2 tsp. lemon juice
2 tsp. salt
1 tsp. pepper
Slivered almonds
Fresh parsley

Saute onions in butter in a large saucepan or Dutch oven. Cube cream cheese. Add cubed cream cheese and cream to the onions and stir over low heat until the cheese is melted. Stir in chicken broth; set aside. Cook broccoli according to package directions and drain.

Blend 1/2 of broccoli mixture in food processor or blender until smooth. Add processed broccoli and remaining chopped broccoli to soup mixture. Stir in lemon juice and seasonings. Heat thoroughly. Toast almonds. Before serving, top each bowl of soup with toasted almonds and a sprig of parsley. Serves 16.