Heat in a soup pot over medium-low heat until butter is melted:

1/4 cup water or broth

1 T. butter

Add and cook, covered, stirring occasionally until tender but not browned, :

1 medium onion, chopped

2 cloves garlic, sliced

Stir in:

4 1/2 c. chicken or veg. broth

1 1/2 c. white wine (optional)

1 1/2 lbs. trimmed broccoli, coarsely chopped

Bring to a boil, reduce heat and simmer until broccoli is tender but still bright green, about 5-8 minutes.

Puree until smooth.

Stir in:

1/4 to 1/2 cup heavy cream, half and half, or whole milk

1/2 to 1 tsp. salt

1/8 tsp. ground black pepper

*From Joy of Cooking, this recipe is an excellent template for any cream of vegetable soup.