Cream Of Broccoli Soup

Ingredients:
- 1 bunch broccoli (about 1 1/2 lb.)
- 4 Tbsp. butter or margarine
- 1 medium/large onion, chopped (1/2 c.)
- 1 clove garlic, minced
- 1/4 to 1/3 c. chopped celery
- 1 can chicken broth (1 1/2 c.)
- 2 Tbsp. chopped parsley
- 1/4 tsp. white pepper
- 1 1/2 c. milk
- 1 tsp. lemon juice
- 1/2 c. heavy cream

Directions:
- Wash broccoli; cut off and discard heavy stems. Slice and set aside 1 cup flowerets.
- Chop remaining broccoli which will make about 4 cups. Set aside.
- Melt butter in a large pan or Dutch oven.
- Saute onion, garlic and celery in butter about 2 minutes. Add chopped broccoli, chicken broth, parsley and white pepper. Cook, covered, about 10 minutes or until broccoli is just tender. Puree in blender with milk until smooth. Return to cooking pan. Stir in lemon juice and whisk in heavy cream. Cook flowerets until crisp-tender, about 3 minutes. Add to soup; taste. Add salt if necessary.
- Heat.