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

Cut broccoli flowerets off stalks; reserve. Peel thick stems and stalks to center; set aside. In 3 quart saucepan, melt butter; add onion. Cover and cook until soft and translucent (8 minutes). Combine thyme, bay leaves, peppercorns and cloves to make a sachet.

Stir chicken broth into onions, add the sachet of spices and parsley sprigs and bring to a boil. Boil gently for 5 minutes. Mix cornstarch and water in a small bowl. Pour the mixture slowly into the stock, stirring constantly until it thickens to consistency of heavy cream. Add broccoli stalks and stems; simmer uncovered 5 minutes.

Set 1/2 cup broccoli flowerets aside; add the rest to simmering stock. Simmer for 3 minutes or until broccoli pieces are just tender. Remove from heat. Remove sachet. Puree soup in blender or food processor or put through a food mill.

Return puree to a clean saucepan. Add cream, green onions, lemon juice, salt and pepper. Blanch reserved broccoli flowers in boiling water for 1 minute. Drain, dry and chop. Add to soup. Reheat soup to hot but not boiling. Whisk 1 tablespoon butter into soup; ladle into heated soup bowls. Garnish with lemon slices and dust with paprika. Serves 4 to 6.