Ingredients

• 1/2 stick butter
• 1 large onion, finely diced
• 2 tablespoons all-purpose flour
• 4 to 6 cups low-sodium chicken stock, water, or combination
• One 10-ounce package frozen broccoli
• 1/2 to 3/4 cup heavy cream
• Salt and freshly ground black pepper

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Instructions

1. Melt butter in large, heavy pot over medium-high heat. Sweat onions, and stir in the flour until incorporated. Gradually whisk in the stock. Add the broccoli and bring to a simmer. Cook for 20 minutes. Finish with cream. Roughly puree with an immersion blender and season, to taste, with salt and pepper.