1 1/2 lbs. broccoli
1 qt. chicken stock
1/4 lb. butter
1/2 med. onion, chopped
1 bay leaf
3/4 tsp. salt
3/4 tsp. white pepper
1/4 tsp. onion salt
1/4 tsp. garlic salt
Pinch of basil, sage and thyme
Dash of tabasco
2 c. milk
1/2 c. heavy cream
1 c. buttermilk
7 tbsp. flour
3 tbsp. sour cream
1/4 lb melted butter

Cook stock and add broccoli and simmer until almost done. Saute onions in 2 tablespoons butter. Add onions and seasonings to stock. Simmer until tender. Warm milk, cream and buttermilk. Melt remaining 6 tablespoons butter in large saucepan over low heat. Add flour and whisk constantly 1 to 2 minutes. Add warmed liquids and stir until mixture is thickened. Gradually add thickened liquid to stock. Stir in butter and sour cream.