Broccoli Sauce

This is the sauce recipe that Lorraine Brooks sent me that I made the other
day. It went over very well. I made a few minor modifications, which
follow the recipe. I think that this would also be excellent to serve as a
topping for baked potatoes, and, if made on the thick side, good just as a
side dish on its own.
Steam 1-2 heads of broccoli until real soft
Meanwhile saute 1 chopped onion and 3-4 cloves of chopped garlic
(more if you love garlic) in some white wine or broth.
When everything is done, dump into blender and add 1 cup veggie
broth, juice of 1 lemon, dash of salt, and pepper to taste (I use about
1 tsp.) and blend until smooth and thick. Add more broth if necessary
for processing.