4 tbsp butter
1 med onion; chopped
3 cups broccoli flowerets; cut-up
1/4 cup flour
1/4 tsp salt
1/8 tsp white pepper
14 oz chicken broth
1 cup half-and-half

1. In 3-quart saucepan over medium heat, in hot butter, cook onion until tender, stirring. Add broccoli; cook 1 minute.

2. Stir in flour, salt and pepper until blended. Gradually stir in broth; cook, stirring constantly, until thickened. Reduce heat to low; cover and simmer 5 to 10 minutes, until broccoli is just tender. Stir in half-and-half.

3. Spoon half of broccoli mixture into blender; cover (with center of blender lid removed) and blend at low speed until smooth. Pour mixture into bowl. Repeat with remaining broccoli mixture.

4. Return mixture to saucepan; heat through. Serve soup hot or cover and refrigerate to serve chilled soup later. If chilled soup is too thick, stir in additional half-and-half or milk.