Clarify the butter in a pan. Melt over low heat, using only the clear part (leave the white solids).

Slice the onion thinly.

Sauté the onion in the pan with the clarified butter over medium heat. Sauté for up to 5 minutes. Set aside.

Bring water to a boil, then add the broccoli (without the stem) and boil for a maximum of 5 minutes.

In a blender, combine the sautéed onion, broccoli, chicken bouillon cubes, and evaporated milk, and blend until smooth.

Transfer to a pot over medium heat and cook for 10 minutes.