Cream of Broccoli Soup (Melodie)

1 large bunch broccoli                                           

1/3 cup chopped onion                                           

2 cups water                                                          

4 tsp. chicken bouillon granules -                                   

(or 4 chicken bouillon cubes)                                

1 garlic clove, minced or more                             

1/2 tsp. dried leaf thyme                                          

3 TBS. butter

3 TBS. flour

1/4 tsp. white pepper

1 1/2 cups half and half

1/4 cup dairy sour cream

2 TBS. chopped chives

Garnish with shredded cheese 

Cut florets from broccoli.  Peel and dice broccoli stems.  In 3-quart saucepan, place broccoli florets and stems, onion, water, bouillon granules or cubes, garlic and thyme.  Cover and bring to a boil.  Reduce heat and simmer 15 minutes or until broccoli is tender.  Cool slightly.   Puree broccoli mixture and set aside.  Melt butter in large saucepan over medium heat.  Stir in flour.  Cook 2 minutes stirring constantly.  Add white pepper and half and half (or canned substitute for whole milk).  Cook until thickened, stirring constantly, about 2 minutes.  Stir in broccoli puree and heat through.  Top each serving with a dollop of sour cream.  Sprinkle with chives and cheddar cheese.  Makes 4 - 5 servings.