In a stock pot, saute 1 large chopped onion & 1/4 c. shredded carrots in 6 Tblsp. butter, cooking until soft and making sure it doesn't brown. To the onions, add 2 quarts of chicken stock, 3 cups water and 4 Tblsp. chicken base (like bullion, it comes in a jar & is a rich paste). Stir well and heat to boiling. Add 3-4 lbs. of broccoli (fresh or frozen... the more broccoli, the thicker the soup) and return to a boil, then lower to simmer. Season liberally with pepper (taste for salt, it may be salty enough). Cook for a half hour or until the broccoli is VERY tender.
With an immersion blender, puree the broccoli - you can use a blender (but it's messier) or a potato masher (if you don't mind a more textured soup). Return to low heat. Taste for seasoning - add more pepper and some salt, if needed. Stir in 2 cups of heavy (whipping) cream and continue heating on low (cream based soups scorch easily).
IF you really want a thicker soup, make a paste out of cornstarch or flour in cold water and slowly drizzle it into the hot soup, stirring constantly until the desired thickness is reached - OR (another good tip for thickening soup without adding any starch or flour) - slowly add some instant mashed potato flakes and stir until it's thickened to your liking - although I'd advise you to skip it and enjoy the soup in its pure form.
Serve soup plain or with shredded cheese sprinkled on top. OR hollow out large rolls or sourdough breads and ladle the soup into the bread bowls!!
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