CREAM OF BROCCOLI SOUP

Makes 8 servings (eight 8-ounce cups)
2 pounds fresh broccoli
1/4 cup olive or vegetable
oil
1 medium onion
1 celery stalk
1 leek
1/4 cup all-purpose flour
1-1/2 quarts chicken broth
1/2 cup heavy cream
fresh lemon juice
salt and pepper

Separate broccoli into stems and floretS. Trim away tough outer parts of stems. Set aside 1 cup small florets for garnish.
Coarsely chop remaining florets and stems. In soup pot over medium heat, heat oil. Add chopped onion (about 1-1/4 cups), chopped celery (about 1/2 cup), chopped leek (white and light¬green parts, about 1-1/4 cups) and chopped broccoli. Cook, stirring frequently, until onion is translucent, 6-8 minutes. Add flour and stir well to combine. Cook, stirring frequently, 4 minutes. Add broth to pot gradually, whisking to work out any lumps of flour. Bring soup to simmer and cook, 45 minutes. Stir frequently and skim as needed. Strain solids; reserving liquid. Puree solids, adding liquid as necessary to facilitate pureeing. Combine puree with enough reserved liquid to achieve consistency of heavy cream. Strain soup through fine sieve, if desired. Return soup to simmer. Meanwhile, steam or boil reserved broccoli florets until just tender. Remove soup from heat and add heated cream. Season to taste with lemon juice, salt and freshly ground pepper. Serve in heated bowls, garnished with florets.