Take 1 bunch of fresh broccoli and trim it carefully, cutting it into half-inch thick slices—don’t forget to include some of the stem for added nutrition and texture. Once sliced, steam the broccoli in lightly salted water until it becomes tender but still maintains its vibrant green color.

In a large saucepan, melt 1/4 cup of butter over medium heat. Add 2 chopped onions, 2 cups of chopped celery, and 1 minced garlic clove; sauté this aromatic mixture until everything turns a lovely golden brown.

Gradually stir 1/2 cup of flour into the butter mixture to create a roux, stirring constantly to prevent lumps. Slowly pour in 4 cups of milk, followed by 4 cups of chicken broth and 1/2 teaspoon each of marjoram and thyme.

Continue stirring over low heat until the soup thickens and reaches a gentle boil. Add the steamed broccoli along with salt and pepper to taste.

Ladle the hot soup into bowls and top with optional slivered almonds or chopped tomato. Serve with crusty bread for dipping.