-In a soup pot, heat ¼ cup water or stock and 1 TBS unsalted butter until the butter is melted.
-Add 3 cloves of chopped garlic.
-Cook covered, stirring occasionally for 5 minutes.
-When tender, stir in the following:
4½ cups stock
1½ cups white wine
1 large head of broccoli (Cut into florets and with the stem peeled and diced)
-Bring to a boil, reduce the heat and simmer for 15-20 minutes.
-Puree in small batches and return to the soup pot.
-Stir in the following:
½ cup heavy cream or half-and-half.
3 TBS butter
1/8 tsp ground white pepper
½ tsp sea salt