½ kg boiled broccoli or cauliflower flowerets
1 cup chicken stock or broth
2 tbsp margarine or butter
2 tbsp flour
½ tsp dry thyme
2 cups milk
Salt and pepper to taste

Method:

• Blend broccoli or cauliflower and chicken stock in a blender until smooth.
• Melt margarine in a saucepan, stir flour, thyme and salt, add milk after lowering the heat.
• Use a whisk to mix until smooth and slightly thickened and bubbly.
• Add broccoli or cauliflower mixture, stirring constantly.
• Check seasoning and serve with toasted bread.