Cut the stems off of the broccoli then cut the top pieces into bite-size florets and set aside.
Use a knife to square-off the stems and discard the outer pieces, then dice the inner part of the stem into small bits.
Bring a pot of water to a boil with 1 tsp of salt
Add the broccoli florets and cook for ONLY 2 minutes then drain and set aside.
Melt the butter in a Dutch oven over medium-low heat.
Add the broccoli stems, carrots, onion, celery, garlic, kosher salt, and white pepper to the Dutch oven and cook, stirring often until the onions are translucent, about 5 minutes.
Stir in the flour then continue to cook over medium-low heat until bubbly and just starting to brown, about 10 minutes.
Add the vegetable broth and cook, stirring occasionally, about 20 minutes.
Once the soup has thickened add the heavy cream, milk, and broccoli florets then cook for 20 minutes more or until the soup has thickened.
Stir in the lemon juice then season with salt & pepper to taste.
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