Instructions: Saute onion and garlic in oil with the bay leaf for 3 teaspoon 4 minutes. Remove 4 ounces of broccoli florets. Add the rest of the broccoli and stock. Bring to a boil and simmer gently, covered for 10 minutes. The broccoli should be tender but still bright green. Remove the bay leaf and cool slightly.

Blend the soup until it is completely smooth. Season to taste with salt and pepper, and add the lemon juice. Reheat gently in a clean pot. Meanwhile, steam the reserved florets till tender, about 8 minutes. Add to the the soup, stir and serve.

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