1 lb. broccoli, fresh or frozen
8 oz. butter
1 c. sifted flour
1 qt. chicken stock, homemade or canned
1 qt. half and half
1 tsp. salt
1/4 tsp. white pepper

Clean broccoli, remove stems. Cut into 1/2 inch pieces. Steam in 1/2 cup of water until tender. Do not drain. Set aside.

Melt butter then add flour to make a roux. Cook 2-4 minutes. Add chicken stock stirring with wire whip and bring to a boil. Turn heat to low. Add broccoli, half and halt, salt, and pepper. Heat, but do not boil. Serves 8.