1 head broccoli
3 chicken bouillon cubes
Flour
Butter
Milk
1/4 tsp. nutmeg
1/4 tsp. white pepper

Cut off bottom leaving 2-inch stem. Cut remaining stems into pieces and save. Place broccoli in pot so it stands, fitting stem pieces into empty space. Fill with water just under head of broccoli. Add bouillon cubes; bring to boil, covered for 1 minute.

Remove cover and boil for 5 minutes. Take off heat. Remove broccoli. Measure stock by cups, then return to boil. Thicken with flour and butter (1 tablespoon flour and 1 tablespoon butter to 1 cup stock). Whisk into boiling stock. Add milk, stirring constantly, until desired consistency. Add chopped broccoli and stems, nutmeg and pepper. Lower heat and simmer 20 minutes.