In a stock pot, saute 1 large chopped onion 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 - 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.
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