1 head of broccoli, chopped or broken into pieces
3 tablespoon butter
1 small onion, chopped
4 tablespoon flour
5 cups chicken stock, heated (I use vegetable stock)
1/2 teaspoon dried basil
1 bay leaf
1 tablespoon freshly chopped parsley
salt and pepper
Heat butter in large saucepan over medium heat. Add onion and cook 3 minutes, partly covered. Add chopped broccoli and season well. Partly cover and continue cooking process. Mix in flour until well incorporated. Cook 3 minutes, uncovered, over medium heat. Add remaining ingredients and mix well. Cook soup, partly covered, 30 minutes over low heat. Use food mill or blender to puree soup. Correct seasoning and serve.
Serves 4.