INGREDIENTS

1. 1bunchbroccoli
2. 1/3cup choppedonions
3. 2cupschicken broth
4. 1garlic clove, minced
5. 1/2teaspoonthyme
6. 2tablespoonsbutter
7. 3tablespoonsflour
8. 1/4teaspoonwhite pepper
9. 1 1/2cupshalf-and-half
10. 1/4cupsour cream
11. 2tablespoonschives, chopped

DIRECTIONS

1. Cut flowerets from broccoli stems, peel & dice stems.
2. Place broccoli, stems & all, onion, broth, garlic and thyme into a 3 qt saucepan & cover.
3. Bring to a boil, reduce heat and simmer 15 minutes or until broccoli is tender. Cool slightly.
4. In a blender puree broccoli mixture. Set aside.
5. Melt butter in a large saucepan over medium heat.
6. Stir in flour. Cook 2 minutes, stiring constantly. Add white pepper and half-and-half.
7. Stir constantly until just thickened.
8. Stir in broccoli puree, heat through.
9. Ladle into soup bowls and top with sour cream and sprinkle with chives.

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