1. 2 heads broccoli, chopped
2. 1 onion, chopped
3. 2 cans crab meat, drained or 1/2 lb fresh cleaned
4. 3 Tbsp butter
5. 3 Tbsp all-purpose flour
6. 2 cups low-fat milk (I use evaporated)
7. 2 cups half-n-half cream
8. 2 Tbsp chicken bouillon granules
9. 1/4 tsp salt (more if needed)
10. 1/8 tsp fresh ground pepper
11. pinch of cayenne pepper
12. pinch of thyme

Cook broccoli in a saucepan of water until just tender (do not overcook); drain, then pulse in a food processor. In a large saucepan over medium-high heat, saute onion in butter, until tender. Add flour, cook and stir to make a roux. Slowly add milk, stirring constantly, until soup base thicken. Reduce heat; add cream, chicken bouillon, salt, pepper, cayenne, and thyme. Fold in crab meat, heat thoroughly.

Dave Burgess