Broccoli Crab Bisque

2 tsp. butter or oil
3 c. broth (fish, chicken, or vegetable)
1 lb. broccoli, stems peeled & sliced, florets reserved
4 med. potatoes, peeled and diced, divided
1 1/2 c. diced carrots, divided
1/4 c. chopped celery
1/2 tsp. freshly ground black pepper, or to taste
1 tsp. lemon juice
1/4 tsp. thyme leaves
1 bay leaf
1/4 tsp. salt and a dash of cayenne if desired
2 c. milk or 1 cup Half & Half for a thicker, richer broth
8 oz. crab meat

In a large saucepan, sauté the onion in the butter or oil until it is soft. Add the broth, broccoli stems, half the potatoes, half the carrots, celery, pepper, lemon juice, thyme, bay leaf, salt, and cayenne. Bring the soup to a boil, reduce the heat, and simmer the soup for about 15 minutes or until the vegetables are tender.

Remove the bay leaf, and puree the vegetables and broth in a blender or food processor. Return the puree to the pot. Add the remaining potatoes and carrots, and cook the soup over a low heat for about 10 minutes. When the potatoes and carrots are nearly soft, add the broccoli florets to the pot, and cook the soup for another 5 to 10 minutes or until the broccoli is tender crisp. Add the milk and the crab meat, and heat the bisque but do not boil it. Serve the bisque with croutons or good crusty bread.