Melt butter in a thick bottomed pan on medium heat. Add oil to avoid burning of the butter.
Add chopped onion, garlic and sauté till onions turn translucent. Add refined flour and sauté for a minute.
Add broccoli florets and cook for around two to three minutes. Add vegetable stock, bring it to boil and cook for five minutes on high heat without covering the pan.
Strain and cool the broccoli. Keep aside the stock. Pass the solids through a sieve or blend in a mixer.
Mix it with the strained stock and milk in a pan. Put the pan back on high heat, bring to a boil and season with salt and white pepper powder.
Add fresh cream, simmer for two to three minutes and serve hot garnished with sliced almonds.