2 tb Unsalted butter
1 md Onion; roughly diced
1 1/2 lb Cooked or uncooked broccoli
- roughly chopped
1 ts Salt
1    Capful Pernod (optional)
3 qt Chicken stock or water; OR
- canned low-sodium broth
3 c  Milk and/or whipping cream
Grated Jack, Velveeta; -OR-
-Swiss cheese

MELT BUTTER in a large pot over medium heat. Add the onion and cook,
stirring occasionally, until onion softens, about 10 minutes. Add the
broccoli, salt and optional Pernod. Continue to cook, stirring, another 15
minutes. Add the stock. Cover, increase heat to high and bring to a boil.
Reduce heat to low and simmer 15 minutes. Remove from heat and place in a
food processor or blender and puree until smooth. Combine puree, cream and
milk. Serve piping hot and offer the grated cheese on the side to add to
the soup.