4 to 6 cups low-sodium chicken stock, water, or combination
One 10-ounce package frozen broccoli
1/2 to 3/4 cup heavy cream
Salt and freshly ground black pepper
Melt butter in large, heavy pot over medium-high heat. Sweat onions, and stir in the flour until incorporated. Gradually whisk in the stock. Add the broccoli and bring to a simmer. Cook for 20 minutes. Finish with cream. Roughly puree with an immersion blender and season, to taste, with salt and pepper.