Ingredients
| 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 |
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Instructions
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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