1/2 c. fresh or frozen broccoli
2 tsp. hot water
1 tbsp. flour
1/2 tsp. instant chicken bouillon granules
1/4 tsp. grated lemon peel
1/8 tsp. dried chives
1/8 tsp. onion powder
1/8 tsp. salt
Dash white pepper
3/4 c. milk
Croutons, if desired

Place broccoli in and water in 15 ounce individual casserole or bowl. Microwave high 1 1/2 to 2 minutes or until tender crisp, stirring only half the time. Drain, chopped finely; return to casserole. Cover and set aside. Place butter in a 2 cup measure, microwave high 30 to 40 seconds or until melted. Stir in flour, bouillon granules, lemon peel, chives, onion powder, salt and pepper. Blend in milk. Microwave medium (50%) 3 to 5 minutes, or until thickened, stirring 2 or 3 times during cooking. Stir hot soup into cooked broccoli, serve. If necessary to reheat soup for serving, microwave medium (50%) 1 1/2 minutes or until desired temperature.