Quick recipe finder Cream of broccoli soup
By Brian Turner From Ready Steady Cook
Ingredients
- dash olive oil
- ¼ onion, finely chopped
- ½ head broccoli, cut into florets
- salt and freshly ground black pepper
- 300ml/½ pint hot chicken or vegetable stock
- 50ml/2fl oz double cream, plus extra to serve
Method
Heat the olive oil in a small saucepan, add the onion and fry gently until softened. Add the broccoli florets, salt and freshly ground black pepper and stock and simmer for five minutes, or until the broccoli is tender.
Stir in the cream. Blend with a hand blender until smooth. Pour into a bowl and finish with a swirl of cream.
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