2 1/4 cups chicken stock
4 tablespoons butter
4 tablespoons flour
2 large stalks fresh broccoli, cut into 1 inch pieces, and steamed until soft
1/2 cup chopped onion
3/4 teaspoon marjoram
1/4 teaspoon oregano
1 dash of white pepper
1/4 cup heavy cream
Puree broccoli, onion, and 1/4 cup stock in a food processor until smooth. Set aside.
Gently heat 2 cups of stock in a small saucepan. Melt butter in a medium saucepan. Add flour to the butter and cook for about 2 minutes, stirring, until the roux is foamy and no longer smells of flour. It should not brown. Add the hot stock and cook over medium heat until the sauce begins to boil. Stir often. When it begins to boil and thicken, remove from heat. Add broccoli and onion to thickened stock. Add remaining ingredients and heat through. Do not boil.