Creamy Broccoli Soup

Trim the broccoli and rinse well.

Cut the stems into thin slices.

The broccoli flowerettes will be cooked separately.

Saute the green onions in butter in a heavy skillet until soft but not brown.

Add the broccoli stems and chicken broth.

Bring to a boil.

Reduce heat to medium and simmer until the stems are justbarely soft (about 15 minutes).

Place the mixture in a food processor and puree.

Return the puree to the skillet.

Add flour dissolved in a little water.

Add salt and pepper.

Stir in the half and half.

Cook the broccoli flowerettes in a little water.

Add the flowerettes to the soup and bring to a boil, stirring steadily, untilthe soup becomes thick and creamy.

Serve with the cheese alongside so that it can be added to the individualportions.