Ingredients

• 1 large bunch broccoli, about 1½ lb. 
• 2 tbsp. butter
• 1 small onion chopped
• 2 cups chicken bouillon or Campbell’s chicken broth
• 3 tbsp. butter
• 3 tbsp. flour
• 2 cups milk
• ¾ tsp. salt
• ¼ tsp. pepper

Directions

Trim and wash broccoli, cut into small florets, chop stalks.

Melt 2 tbsp. butter in saucepan, add onion, sauté until tender, about 10 minutes. Add broccoli stalks to onion. Pour chicken broth over vegetables, cover and simmer for 5 minutes.

Remove pan from heat and puree vegetables and broth in blender. Melt rest of the butter in pan. Stir in flour, cook, stirring for 2 minutes. Pour in milk, add seasonings then cook, stirring over medium heat until sauce thickens and bubbles. Combine broccoli puree with sauce and heat through.

This is especially good with zucchini muffins.