Creamless Broccoli Soup

Directions

1. 1
   Combine in a soup pot the oil, onions, celery, garlic and salt.
2. 2
   Cook covered on medium heat for 10 minutes, stirring often.
3. 3
   Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups.
4. 4
   Reserve 1 cup of florets.
5. 5
   When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets.
6. 6
   Cover and bring to a boil.
7. 7
   Lower the heat and simmer for 5 minutes.
8. 8
   Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken.
9. 9
   Remove from the heat and then stir in the lemon juice, dill and pepper.
10. 10
    Working in batches, puree the soup (in a blender, preferably) until smooth.
11. 11
    Bring the remaining 1/2 cup water to a boil in a small sauce pan.
12. 12
    Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes.
13. 13
    Stir the florets and their cooking water into the soup.
14. 14
    Garnish with lemon slices and chives if desired.
15. 15
    Serve.