Cream of Broccoli Soup

Ingredients:

• 500g fresh broccoli, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 litre vegetable stock
• 250ml double cream
• Salt and pepper, to taste
• Grated cheddar cheese for garnish (optional)

Instructions:

1. In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent, about 5 minutes.
2. Add the chopped broccoli to the saucepan and continue to sauté for another 5 minutes, allowing the broccoli to become slightly tender.
3. Pour in the vegetable stock, and bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and let it simmer for about 20-25 minutes or until the broccoli is soft.
4. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the saucepan.
5. Stir in the double cream and warm the soup over low heat. Be careful not to boil it after adding the cream to prevent curdling.
6. Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
7. Ladle the creamy broccoli soup into bowls, and if desired, garnish with grated cheddar cheese.

Serve your delicious Cream of Broccoli Soup as a comforting and creamy appetizer or light meal!