Cream of Broccoli Soup



6 servings



12 spring onions, finely sliced
2 lg. carrots, peeled & sliced
2 celery stalks, sliced
2 cloves garlic, crushed
1 bay leaf
7-1/2 fl. oz. water
3/4 lb. broccoli, sliced
1/2 tsp. paprika
20 fl. oz. chicken stock
15 fl. oz. milk
Salt and fresh ground black pepper
5 fl. oz. single cream or
half and half
Croutons, to serve


Place spring onions, carrot, celery, garlic and bay leaf into a large saucepan. Add the water and bring to the boil. Cover and simmer gently for 15-20 minutes or until the vegetables are tender. Remove from the heat and add the broccoli, paprika, stock and milk. Season lightly, return to the heat and cook for a further 10 minutes, stirring occasionally. Cool slightly, then puree in a food processor or blender until smooth. Stir in most of the cream, saving a little for garnish. Reheat gently. Garnish with fresh cream and croutons.

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