Cream of Broccoli Soup

Cut off 1-inch of the bottom of the stems.

Peel, quarter and slice 1/4-inch thick the rest of the stems.

Cook in 1 cup water along with the chopped onion and bouillon cube for 6 to 8 minutes until tender.

Melt 3 tablespoons margarine in pot; add 4 tablespoons flour and simmer a minute or two.

Add 3 cups milk and cook a few minutes until hot.

Add the cooked broccoli stems and water to the milk plus the 1 1/2 cups of broccoli florets and cook 2 or 3 more minutes.

Add the 1 teaspoon salt (or more) and a dash or 2 of ground red pepper (optional).

Serve with seasoned croutons.

Serves 4.