2 tsp olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 medium Yukon gold potato, peeled and cubed
4 cups chopped broccoli, including stems
4 cups vegetable stock
1 cup milk
Kosher salt and freshly ground pepper
Fresh lemon juice
- Heat the oil in a large pot over medium eat. Add the onion and celery and saute until the onion is soft, but not browned, 3-4 minutes.
- Add the potato and broccoli to the pot; pour in the stock and milk. Bring the mixture just to a boil, then reduce the heat, cover, and simmer for 20 minutes, until vegetables are quite tender.
- Set the soup aside to cool slightly, then blend it, in batches, in a food processor or in a blender, until it is as smooth as you like. Return soup to the pot and heat gently before serving, seasoning with salt, pepper, and a squeeze of lemon juice.