4	each	yellow onions chopped
6	each	celery, chopped
4	each	carrot, peeled and chopped
1	cup	butter
12	cloves	garlic, minced
2	tbsp.	dried thyme
4	each	bay leaf
1	tbsp.	dried sage
2	cups	chopped tomatoes
1/2	cup	flour
1	gal.	chicken stock
4	lb.	broccoli
1	qt.	heavy cream
		salt to taste
		ground white pepper to taste

Saute the onion, celery, and carrot in the butter for 10 minutes. Add the garlic, thyme, bay leaf, and sage and cook another 10 minutews. Add the tomatoes and cook 5 minutes more. Then stir in the flour and cook 10 minutes, keeping the heat low to prevent the roux from coloring. Stir in the chicken stock and bring to a boil. Lower the heat and simmer. Trim the tough parts from the broccoli and chop the rest into 1" pieces. Add this to the soup with the cream and simmer for 30 minutes, until the vegetables are tender. Season to taste with salt and pepper.

Serves 42 (6 fl. oz. per serving)