Ingredients
1/4 c. butter
1 onion, chopped
1 bunch fresh broccoli, lightly chopped
3 3/4 c. chicken or vegetable stock
2 Tbsp. fresh lemon juice
1/2 bay leaf
2 Tbsp. flour
6 Tbsp. heavy cream
Method
Sources
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric butter churn — artisan butter from cream in minutes
Hand blender for emulsifications, purees, soups, sauces
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Steam broccoli 3 to 4 minutes; set aside. Melt 2 tablespoons butter in large frying pan. Add onion and saute until soft but not brown. Add broccoli and cook 4 to 5 minutes. Stir in stock, salt and pepper to taste, lemon juice and bay leaf. Bring to a boil; cover and simmer 10 minutes. (Remove bay leaf after first 5 minutes.) Puree in blender. Melt remaining butter in another saucepan. Add flour and cook, stirring, for 1 minute. Gradually stir in pureed broccoli mixture and bring to a boil, stirring. Simmer for a few minutes. Add cream and serve.