Cream of Broccoli Soup

Makes about 2 quarts

2 tablespoons olive oil
1 large onion, cut into small dice
2 medium carrots, cut into small dice
2 medium celery stalks, but into small dice
8 cups broccoli florets
1 quart chicken broth
1/4 cup packed parsley leaves
2 tablespoons packed dill leaves
2 tablespoons butter
3 tablespoons flour
1 can (12 ounces) evaporated milk
1/4 cup Parmesan cheese
Salt and ground black pepper
1 tablespoon lemon juice

Heat oil in a large pot over medium high heat. Add onion, carrots, and celery; sauté until tender, about 5 minutes. Add broccoli and broth and bring to a simmer. Reduce heat to medium-low and simmer, partially covered, until vegetables are tender, about 10 minutes. Remove about 2 cups of the broccoli florets and chop them into small pieces; set aside. Purée soup in a blender, adding parsley and dill, and making sure to vent blender by removing pop-out center and draping a kitchen towel over the top, until smooth. Return soup to pot, adding chopped broccoli.

Meanwhile heat butter in a small saucepan over medium-high heat; whisk in flour and then milk; simmer until thickened, just a few minutes. Stir in cheese until melted, and then whisk sauce into soup. Heat through and adjust seasonings, including salt and pepper to taste and the lemon juice. Serve.