4 oz     AP flour
3 oz     clarified butter
2 qts    chicken stock
2 Tblsp  kosher salt
4 oz     diced onion, small
2 oz     celery, peeled and chopped, small
2 oz     parsnips or carrots, peeled and chopped, small
2 oz     leeks, cleaned and sliced, small
2 lbs    broccoli, stems peeled and chopped, flowers cut small(2:1 ratio of flowers to stems)
1 cup   broccoli, blanched, shocked, drained, and reserved for garnish
1 cup   heavy cream

salt as needed