Cream of Broccoli Soup

Trim an inch or so off the woody ends of each stem, and peel the stems with a knife up to where the bud branches begin. Cut off the tiny branches and bud ends of the broccoli flowerets and reserve. Cut the remaining stalks into ¼-inch slices.

Place the sliced broccoli in a saucepan. Add ½ inch of water and ¼ t of salt. Bring to a boil and boil slowly uncovered 4 to 5 minutes, adding a little more water if necessary, until the pieces are barely tender and a fine bright green. Drain in a sieve set over a bowl, and return the cooking liquid to the saucepan. Puree the steamed broccoli with a cup of the soup base, pouring the puree back into the remaining soup - which will now be a pale green. Simmer the reserved broccoli buds in the cooking liquid for 2 to 3 minutes. Drain the cooking liquid into another saucepan, and boil down rapidly to less than 1 C. Pour the liquid into the soup base. Meanwhile run cold water over the broccoli buds to set the color and reserve for the final decorations.

Note: To preserve its green color, chill the soup uncovered.

Shortly before serving, bring the soup to a simmer. Stir in the cream, if you are using it. Simmer 2 to 3 minutes uncovered, being careful to ensure that it does not scorch. Taste. Add lemon juice if necessary. Sauté broccoli buds in 2 T butter.