Melt the butter in a large saucepan over medium heat. Add the onions, sauté 4 to 5 minutes until translucent, stirring frequently. Whisk in flour and stir until a rough paste forms. Stir in the chicken broth and the Hood Milk slowly in 3 parts, until a sauce forms. Bring the mixture to a boil and cook 1 minute, stirring occasionally. Reduce the heat; add the salt, pepper, and broccoli. Cook for 10 minutes until broccoli is tender. Use an emersion blender until about ½ of the broccoli is blended, leaving some whole. Add back to the pan. Add cheese. Cook until the cheese is melted. Remove from the heat and stir in the Hood Sour Cream. Add salt and pepper to taste.

By: Chef Joe Gatto