Best Creamy Broccoli Soup

Directions

Chop 1½ cup onion; 1¾ cup potato.

Prepare the broccoli by cutting off and reserving the dark green florets.

With a small, sharp knife, peel the stems lengthwise to reach the tender, nonfibrous part inside.

Discard the peelings and coarsely chop the tender parts of the stems.

Set aside stems and florets.

In a large kettle, heat olive oil over medium-low heat.

Add onion and sauté for 3 to 4 minutes or until soft.

Add garlic and sauté 1 minute longer.

Stir in the flour until it coats the onion mixture and cook for 1 minute, stirring constantly.

Add the water and bring to a boil over low heat.

Add the potato, broccoli, salt, thyme and white pepper and simmer covered for 35 minutes.

Add the evaporated skim milk and lemon juice and simmer uncovered for 15 minutes longer.

Strain broth and the vegetables.

Purée the vegetables in a food processor or blender; (or use a hand-held immersion blender).

Recombine the puréed vegetables and the broth and stir well.

Serve hot with bread.