Ingredients:
1 tablespoon canola oil ( or other vegetable oil)
2 cups onions, chopped
1/4 cup celery, diced
2 garlic cloves, minced
1/2 teaspoon salt
2 stalks broccoli
4 1/2 cups water or 4 1/2 cups vegetable stock
1/3 cup quick-cooking oatmeal
1 tablespoon fresh lemon juice
1 teaspoon dried dill
1/2 teaspoon black pepper
minced fresh chives
lemon slices, garnish ( paper thin)
Directions:
Combine in a soup pot the oil, onions, celery, garlic and salt.
Cook covered on medium heat for 10 minutes, stirring often.
Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups.
Reserve 1 cup of florets.
When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets.
Cover and bring to a boil.
Lower the heat and simmer for 5 minutes.
Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken.
Remove from the heat and then stir in the lemon juice, dill and pepper.
Working in batches, puree the soup (in a blender, preferably) until smooth.
Bring the remaining 1/2 cup water to a boil in a small sauce pan.
Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes.
Stir the florets and their cooking water into the soup.
Garnish with lemon slices and chives if desired.
Serve.
Servings: 4
Time preparation: 10 min.
Time total: 60 min.