Cream of Broccoli Soup

1. 1

   Cut the broccoli stems and florets into chunks.

2. 2

   Place in a large pan with 1 cup of the stock, cover and bring to the boil.

3. 3

   Reduce the heat to low and simmer, covered for 10 minutes.

4. 4

   or until tender.

5. 5

   Transfer half the mixture to a food processor and process until finely chopped.

6. 6

   Add a little of the remaining stock and blend to a puree.

7. 7

   Return to pan.

8. 8

   Transfer the remaining broccoli mixture and stock to the food processor and process until finely chopped.

9. 9

   Return all the pureed soup to the pan, add the nutmeg and cream and stir over moderate heat until heated through, but don't allow soup to boil.

10. 10

    Before serving season with salt and freshly ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.