1 c. sliced broccoli stems
2 c. broccoli tops
1/4 c. sliced onions
3/4 c. water
3 tbsp. butter
2 tbsp. flour
1 c. milk
2 c. milk
2 cubes chicken bouillon
3/4 tsp. salt, or to taste
2/3 c. plain yogurt
Lemon pepper

In the 2 quart saucepan, cook the broccoli stems, tops and onions in the water until tender (not mushy). Drain and put the broccoli and onions in the blender.

Place butter and flour in saucepan and cook until smooth; add 1 cup milk and cook until mixture is of the consistency of cream. Add mixture to the broccoli in the blender and add 2 more cups milk. Blend on slow speed, then on medium speed until well blended. Return this blended mixture to the saucepan.

Add the chicken bouillon and salt and cook until the cubes have dissolved and the mixture is hot. Add the yogurt, mix thoroughly and heat until hot again. Sprinkle lightly with lemon pepper and serve. Serves 4.