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1
Cut broccoli into small pieces, including both florets and stems (peeled), and put into a pot with the broth, water and bay leaves. I like to use Wolfgang Puck's vegetable stock, because it's very flavorful, but any vegetable broth or stock will do. Bring to a boil on high heat, then reduce heat and simmer until broccoli is tender, about 15 minutes. The smaller you cut up the broccoli pieces, the more quickly they will become tender.
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2
When the broccoli is almost ready, melt one stick of butter in a large skillet and saute the onions and garlic until the onions are translucent. Add the other stick of butter and stir until it melts. Add flour, salt and pepper and stir to make a roux. Let simmer, stirring occasionally, for 5 minutes.
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3
While roux is simmering, heat milk on medium-low in a separate saucepan. Warm milk to approximately 160 degrees. I usually use 2% milk for this soup.
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4
Remove bay leaves from broth, then pour roux into the pot with the broccoli/broth and mix thoroughly. Add milk to the pot and stir. Use an immersion blender to blend to desired consistency. Simmer an additional 10 minutes.
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5
Serve with toasted sourdough bread. A squeeze of lemon juice in each bowl really brightens the flavor.
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6
Leftovers can be refrigerated or frozen, and the soup reheats beautifully in the microwave or on the stovetop.
