Broccoli And Arugula Soup

2  tablespoons		olive oil
2		clove garlic, thinlies sliced
1  cup		yellow onion, roughly diced
1-2/3  lb.		head broccoli, cut into small florets
5  cups		water
1/2  teaspoon		coarse salt and freshly ground black pepper
1-1/2  cups		arugula
1		lemon

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Heat the olive oil in a medium nonstick saucepan over medium heat. Add the garlic and onion and sauté for just a minute or until fragrant. Add the broccoli and cook for four minutes or until bright green. Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender. Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don't want the steam to blow the lid off). Serve the soup with a bit of fresh lemon.