Recipe, adapted from the Website VideoJug, http://www.videojug.com/search?keywords=Cream+of%20broccoli%20Soup
- 3 medium heads of broccoli cut into small florets
- 4 table spoon olive oil,
- 1 small oinion sliced
- 1 garlic clove sliced
- 1 potato diced into cubes
- 500ml mixed with vegetable stock
- 300 ml cream
- a pinch of nutmeg
- 2 tablespoon of almonds, toasted for garnish
On a saucepan onto a medium heat, add olive oil, onions, garlic and potatoes, sweat for a few minutes but onions should not colour, then add broccoli, stock and cream, pepper and nutmeg and salt (just a litte bit since stock is very salty). Give it a little stir and bring it to a simmer for 10 minutes then remove from heat and ladle mixture into the blender (leave some space for the steam to escape), pulse a few times until the mixture becomes smooth and lump free. Pour it back into the saucepan and take a look at the consistency you may add a little bit of four mixted to thicken the soup or more cream if the soup is too thick.
Serve: ladle the soup into individual serving bowls, garnish with slivers of toasted almonds.