2 10 oz. packages frozen chopped broccoli, thawed, drained
1/4 c. minced onion
2 c. chicken broth
2 tbsp. butter
1 tbsp. all purpose flour
1 tsp. salt
1 tsp. pepper
1 pinch of mace
2 c. half and half
1/3 c. unsalted butter softened
1 lemon (juiced and rind grated)
1/4 c. minced chives
1 small clove of garlic, minced
1/4 tsp. salt

Combine first 3 ingredients in saucepan. Bring to a boil over medium heat. Simmer over low heat for 10 minutes, stirring occasionally. Pour into blender container. Puree until smooth. Melt 2 tablespoons butter in large saucepan. Stir in flour, 1 teaspoon salt, pepper and mace. Blend in half and half gradually. Stir in broccoli mixture. Cook until heated through, stirring occasionally. Ladle into soup bowls. Combine remaining 1/3 cup butter, lemon juice and rind, chives, garlic and remaining 1/4 teaspoon salt in bowl; mix well. Spoon onto soup and serve.

Yield: 6 to 8 servings.