Ingredients
12 tablespoons butter
1 1/3 cup flour
4 tablespoons butter
1 chopped onion
3 lb broccoli florets, cut into bite sized pieces ( fresh or frozen)
12 cups chicken broth
1 1/2 cup half-and-half
2 teaspoon salt
1/2 teaspoon pepper

Directions

1. In a small saucepan over low heat, melt the 12 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
2. In a large saucepan, melt the 4 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
3. Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.

You can substitute cauliflower or broccoflower in place of the broccoli.