A tablespoon of fresh cream swirled into this soup makes it extra special.

Ingredients

Serves: 6
12 Spring onions, finely sliced
2 Large Carrots, sliced
2 sticks Celery, sliced
2 Cloves Garlic, crushed
1 Bay leaf
225 ml Water (8 fl oz)
350 Gram Broccoli, sliced (12 oz)
1/2 Teaspoon Paprika
600 ml Chicken stock (1 pint)
450 ml Milk (3/4 pint)
Salt
Freshly ground black pepper
150 ml Single cream (1/4 pint)
Croutons to serve

Method

Place the 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 purée 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.