6 tbsp. (3/4 stick) butter
2 med. onions, diced
2 celery stalks, diced
2 garlic cloves, crushed
3 lbs. broccoli, cleaned and trimmed
1 qt. chicken stock or bouillon
Pinch of marjoram
Pinch of thyme
Pinch of savory
1 bay leaf
3 c. whipping cream
10 tbsp. quick cooking tapioca
Garlic flavored croutons (garnish)

Melt butter in 4 quart saucepan over low heat. Add onions and celery and cook until translucent, about 5 minutes. Add garlic and continue coking 3 minutes more. Remove broccoli florets from stems and set aside; add stems to saucepan. Blend in chicken stock and herbs. Cover and simmer 1 hour.

Transfer to blender or processor in batches and puree. Return to saucepan and add cream and tapioca. Cover partially and simmer 30 minutes. Add broccoli florets and cook until florets are just barely tender, about 4 to 6 minutes. Season with salt and pepper to taste. Serve with croutons.