1 tablespoon unsalted butter, olive oil, or canola oil
1 Spanish onion, halved and coarsely chopped
1 celery stalk, chopped
2 carrots, thinly sliced
12 cups chicken stock, plus additional if needed
1 3-pound bag broccoli florets or fresh broccoli
cup heavy or light cream, optional
1 to 2 teaspoons fresh lemon juice
Kosher salt and black pepper
Place a large heavy-bottomed soup pot over medium heat and when it is hot, add the butter. When the butter has melted, add the onion, celery, and carrots, and cook until tender, about 10 to 15 minutes. Add the chicken stock, raise the heat to high and bring to a boil. While the broth is boiling , slowly add the broccoli. Return to a boil briefly.
Lower the heat to medium and cook until the broccoli is just tender, 5 to 8 minutes.
Remove most of the solids (leave about 1 cup unprocessed for texture) and place them in a food processor or blender. Process until smooth, gradually adding the hot stock and the cream. Add the additional stock if the soup is too thick. Add the lemon juice, season with salt and pepper, and serve immediately or transfer to a container, cover, and refrigerate 1 to 2 days.
Yield: 18 cups
Source: From Warehouse to Your House