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Trim the leaves and thicker stems off the broccoli. Cut in halves or quarters and cook in boiling water until just tender, about 10 - 15 minutes. Drain. Combine cream and chicken stock in a saucepan. Add the leek and reduce heat and cook until the liquid will coat the back of a spoon, about 5 - 10 minutes. Chop the broccoli and combine with the cream mixture. Process in a blender until smooth. Season to taste with salt, pepper and lemon juice.
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