Blanch four broccoli florets and keep aside for garnish. Melt butter in a deep non stick pan on medium heat. Add oil to avoid burning of the butter. Add onion and garlic and sauté till the onion turns translucent.
Add flour and sauté for a minute. Add broccoli florets and cook for around two to three minutes. Add the 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 cream, simmer for two to three minutes and serve hot garnished with the blanched broccoli florets.