1 bunch fresh broccoli or 2 (10 oz.) pkgs. frozen
3 c. chicken stock
1/2 onion, chopped
4 tbsp. butter
5 tbsp. flour
Half & half cream
Salt and pepper to taste
Garnish: Paprika, croutons, and parsley

Cook broccoli in stock with onion until soft. Place in blender and blend quickly. Leave small pieces of broccoli. Make a roux using butter and flour. Cook three minutes, stirring constantly. Add broccoli and stock to roux. To avoid lumps, stir constantly until thickened. Thin to preferred consistency with cream. Add seasoning. Garnish.