Deborah Madison’s Cream of Broccoli Soup

-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

-Serve warm.