Quick and Easy Cream of Broccoli Soup

Combine the broccoli, onion, and a small amount of the chicken stock in a food processor. Puree until smooth then set aside.

Heat the remaining chicken stock in a small saucepan over medium heat.

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the flour is foamy but not browned.

Slowly whisk the hot stock into the flour mixture. Bring just to a boil, stirring frequently. The mixture should be thick. Stir in the broccoli puree, marjoram, oregano, white pepper, and heavy cream. Just heat through (do not boil). Serve hot.