Cream of Broccoli Soup

The same recipe can be used for almost any vegetable, mushroom, cauliflower, spinach, asparagus, or chicken, seafood.  Almost magically mutates.  Could be called "Cream of Anything Soup"

1 lb. Broccoli (fresh or frozen)
one half pound butter
1 c. flour
1 qt. chicken stock
1 qt. half and half
1 tsp. Salt
1/4 tsp. White pepper

Clean broccoli, remove stems. Cut into 3/8-inch pieces. Put into a pan with a lid with half a cup of water, cover when the water boils and simmer until tender. Do not drain. Set aside. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook for 2 to 4 minutes, stirring. Add chicken stock, stirring with a wire whip, and bring to a boil. Turn heat to low. Add broccoli, half, salt and pepper. Heat but do not boil.
Serves 8 to 10