Thought you can't make a good pareve cream soup. From my cookbook "No Potatoes Passover".
1 large onion, diced
3 cloves garlic, sliced thinly
2 Tbsp canola oil
2 lb frozen or fresh broccoli florets
8 cup chicken stock
2 cup almond milk
¼ cup white cooking wine
1 tsp salt
1 tsp lemon juice
Heat the oil in a large stock pot over medium heat. Add onion and garlic and sautée gently until softened and translucent – about 3 minutes.
Add broccoli and chicken stock and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add salt, lemon juice and white wine.
Let the soup cool a bit before adding it in batches to a blender. Return soup to pan through a strainer. Not all of the contents will make it through the strainer. Reserve the thick parts that won’t strain and put them back into the blender. Then pour back into the soup.
While reheating soup gently, add almond milk. Add more salt and pepper to taste.