1 lb. broccoli (fresh or frozen)
1/2 lb. butter
1 c. flour, sifted
1 qt. chicken stock (homemade, canned, or 4 bouillon cubes dissolved in qt. of water)
1 qt. half & half
1 tsp. salt
1/4 tsp. white pepper

Clean broccoli, remove stems. Cut into 1/2 inch pieces. Steam in 1/2 cup water until tender. Do not drain. Set aside. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook for 2 to 4 minutes. Add chicken stock, stirring with a wire whip, and bring to a boil. Turn heat to low. Add broccoli, half & half, salt and pepper. Heat but do not boil. Serves 8 to 10.

Same recipe can be used with cauliflower, asparagus, mushrooms, etc. A good basic!