Delicious cream of broccoli soup

Ingredients

• Courtesy of CIA's The New Book of Soups
• 2 libras Broccoli
• 1/4 Cup Vegetable or Olive Oil
• 1/1/4 Cup Chopped Onion
• 1/2 Cup Chopped Celery
• 1-1/4 Cup Chopped Leek (White and light green parts only)
• 1/4 Cup All Purpose Flour
• 1-1/2 qt Low Sodium Chicken Broth
• 1/2 Cup Heavy Cream warmed
• Fresh Lemon Juice
• Salt and Pepper to Taste

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Preparation

• Separate the broccoli into stems and florets. Trim the tough outer parts of the stems. Coarsely chop and set aside.
• Heat the oil in a large pot over medium heat. Add the onions, celery, leeks and chopped broccoli.
• Cook stirring frequently until the onions become translucent. About 6-8 minutes. Add the flour and blend well for about 3 to 4 minutes. Stir often.
• Add the broth gradually, whisking to work out any lumps of the flour. Bring to a simmer and cook for 45 minutes stirring and skimming as needed.
  
• Strain solids, reserving the liquid. Purée the solids and add a bit of the liquid to successfully purée the veggies.
• Combine the purée with the liquid. You can also pour the soup through a fine sieve, this is up to you.
• Return the soup to a simmer. Remove from heat, add the heavy cream. And add the fresh lemon juice, salt and pepper to taste.

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