Creamless Broccoli Soup

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.