1 bunch broccoli, include entire stem
2 tbsp. lemon juice
5 c. chicken stock or broth
1/4 c. dry white wine
1 c. heavy cream
Salt and pepper to taste

Steam broccoli for 10 minutes. Set aside 1/2 cup of broccoli florets and save. Place rest of broccoli and chicken stock in large soup pan. Boil for 10 minutes. Add lemon juice. Continue to cook slowly until broccoli is soft and falls apart. Place mixture in blender or food processor and puree. Melt butter in soup pan. Remove from heat and stir in flour.

Add broccoli mixture and wine. Heat for 3 minutes. On low heat add cream and mix until warm. Serve in bowls and garnish with broccoli florets. Serve with grated Parmesan cheese and/or croutons. Serves 4-6.