Ingredients

• 1 tablespoon canola or other vegetable oil
• ¼ cup celery, diced
• 2 cups onion, chopped
• 2 garlic cloves, minced
• ½ teaspoon kosher salt
• 2 stalks broccoli, divided
• 4 cups vegetable stock
• ½ cup water
• ⅓ cup quick-cooking oatmeal
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried dill
• 1½ teaspoon black pepper
• Minced fresh chives, for garnish
• Optional, lemon, cut into paper-thin slices, for garnish

Directions

1. Heat oil in medium pot; add celery, onions, garlic and salt. Cook covered, over medium heat for 10 minutes, stirring often.
2. Cut broccoli into florets. Peel and chop stems. Reserve 1 cup broccoli florets.
3. Bring to boil stock and the remaining broccoli to the pot. Once boiling, simmer 5 minutes.
4. Add oatmeal to pot; simmer for about 10 minutes, stirring often.  Off heat, stir in lemon juice, dill and pepper.
5. Puree the soup in a blender, in batches, until smooth.
6. Bring water to a boil in a small saucepan. Add reserved broccoli florets and cook, covered, until they are bright green and crisp tender, 3 to 5 minutes.
7. Stir the florets and their cooking water into the soup. Garnish with chives and lemon slices.

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