1 lb. broccoli, about 3 stalks
2 tbsp. butter
1 onion, peeled and chopped
1 qt. chicken stock
2 tsp. thyme
2 bay leaves
1/2 tsp. black peppercorns
1 garlic clove, mashed
4 sprigs parsley, tied
2 tbsp. cornstarch
2 tbsp. water
3/4 c. cream
2 tbsp. finely sliced green table onions
1 to 2 tbsp. lemon juice to taste
Salt and white pepper to taste

Cut broccoli flowerettes off stalk, set aside. Peel stems, set aside. In 3 quart saucepan, melt butter, add onion, cook until translucent. Combine thyme, bay leaves, peppercorns and garlic to make a sachet. Stir chicken broth into onions. Add sachet of spices and parsley sprigs; bring to boil. Boil gently for 5 minutes. Mix cornstarch and water together in a small bowl. Pour the mixture slowly into stock, stirring constantly until it thickens to consistency of heavy cream. Add broccoli stalks and stems. Simmer uncovered 5 minutes. Set 1/2 cup flowerettes aside; add rest to simmering stock. Simmer for 3 minutes or until all of broccoli are tender. Remove from heat. Puree in blender. Return to clean saucepan. Add cream, green onions, lemon juice, salt and pepper.

Blanch reserved flowerettes in boiling water for one minute. Drain, dry and chop. Add to soup. Reheat to hot, but not boiling. Whisk 1 tablespoon butter into the soup. Ladle into heated soup bowls. Garnish with lemon slices and dust with paprika if desired.

Serves 4-6.