2 pounds fresh broccoli
4 to 5 green onions, sliced
3 tablespoons butter or margarine
2 cans (10 1/2 ounces each) chicken broth
3 tablespoons all purpose flour
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
2/3 cup half and half
4 tablespoons grated cheese, Cheddar or Parmesan, for serving, optional

Preparation Instructions:
1. Trim broccoli. Rinse well. Cut stems into thin slices. Cook broccoli flowerets separately.

2. In a heavy skillet, saute green onions in butter until soft but not brown.

3. Add broccoli stems and chicken broth. Bring to a boil.

4. Simmer over medium high heat for about 15 minutes or until stems are just barely soft.

5. Place mixture into blender container or food processor. Puree.

6. Return to skillet or saucepan. Add flour dissolved in a little water. Add salt and pepper. Stir in half and half.

7. Cook broccoli flowerets in a little water separately.

8. Add to soup. Bring to a boil. Heat and stir until thickened and creamy.

9. Serve with cheese, if desired, and a sandwich for lunch or dinner.