Bring 1 quart lightly salted water to boil. Choose 6 perfect florets and drop into boiling water. Blanch for 2 minutes, remove and place in cold water. Don't overcook or they will lose their lovely emerald green color. Reserve for garnish. Drop remaining broccoli into water; cook until tender, 7 to 10 minutes. Drain and Set aside. In large, non-stick skillet, heat oil. Add onion. Cook until soft but before browning, 3 to 5 minutes. Stir in garlic and flour. Pour in reduced broth and 1 cup of milk. Stir in tarragon, oregano and thyme. Continue stirring over heat until mixture thickens slightly, about 2 minutes. Pour into blender or food processor and puree with cooked broccoli. Return puree to skillet. Add remaining milk, lemon juice salt and white pepper to taste. Ladle into soup bowls. Garnish with reserved florets and serve. May be served warm or at room temperature.