1 lg. head broccoli or cauliflower
1/2 c. butter
1 med. onion, chopped
1/2 c. flour
2 c. milk
1 c. grated Cheddar cheese (med. or sharp)
2 cans chicken broth
Salt and white pepper
Garlic salt
1 tsp. lemon juice

Cook vegetable pieces in small amount of water until tender. Drain most of liquid and set aside.

Saute onion in butter until transparent. Add milk slowly, stirring constantly. Stir in grated cheese and blend until smooth. Puree about half of the vegetables pieces in blender. Leave the rest in small pieces. Blend flour in chicken broth, then add broth to mixture. Add puree and the rest of pieces of vegetables. Stir to blend well. Add salt and pepper to taste. Simmer 15 minutes. Serves 4-6.