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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