Ingredients

1 tbsp olive oil
1 onion, diced
4 garlic cloves, bruised
2 head broccoli, top of the florets removed, stalks chopped
1 potato, peeled and chopped
1 litre, The Stock Merchant chicken or vegetable stock
185ml cream

Method

1. Heat oil in a suacepan over medium-high heat, add onion and garlic and saute until tender (5 minutes).
2. Add broccoli stalks, potato and stock, bring to a boil then reduce to a simmer and cook until stalks and potato are tender (13-15 minutes).
3. Cool briefly then puree with a hand-held blender in an upright blender.
4. Season to taste, stir in cream and bring back to a simmer.
5. Heat remaining butter in a frying pan over high heat, add broccoli florets and saute until tender (3-5 minutes).
6. Top soup with broccoli florets and serve with toasted bread.
7. Enjoy!