BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP

2 tbsp. butter 
2 tbsp. flour 
1 bunch (10 oz.) fresh broccoli 
1 sm. onion, finely chopped 
2 tbsp. butter 
1 qt. chicken stock or broth 
1/2 c. heavy cream, warmed 
Salt and pepper   

method;  

Melt 2 tablespoons butter in a small saucepan, stir in flour.  Cook 3 minutes over low heat, stir constantly.  Cool.  Set aside.  If using broccoli:  Wash and trim off tough part.  Separate and cut into 1/2 inch pieces.  In a large saucepan saute onion in 2 tablespoons butter until tender.  Stir in broccoli, cover and cook 3 minutes.  Stir in stock or broth, heat to simmering.  

Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth.  Simmer, covered until broccoli is tender, about 30 minutes.  Remove from heat, cool slightly.  Puree in electric blender, return to saucepan.  Blend cream into soup.  Taste and salt and pepper if needed.  

Serve.