Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Lb            Fresh Broccoli
   1      Tsp           Salt
   5                    Green Onions -- Sliced
     1/2  Tsp           Ground Black Pepper
   3      Tbls          Butter
     2/3  Cup           Half and Half
  21      Oz            Chicken Broth
   4      Tbls          Cheddar cheese -- Grated
   3      Tbls          All-Purpose Flour

Preparation:

Trim the broccoli and rinse well. Cut the stems into thin slices. The broccoli flowerettes will be cooked separately. Saute the green onions in butter in a heavy skillet until soft but not brown. Add the broccoli stems and chicken broth. Bring to a boil. Reduce heat to medium and simmer until the stems are just barely soft (about 15 minutes). Place the mixture in a food processor and puree. Return the puree to the skillet. Add flour dissolved in a little water. Add salt and pepper. Stir in the half and half. Cook the broccoli flowerettes in a little water. Add the flowerettes to the soup and bring to a boil, stirring steadily, until the soup becomes thick and creamy. Serve with the cheese alongside so that it can be added to the individual portions.