Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 1 onion , sliced

  3. 1 carrot , sliced

  4. 1 clove garlic , minced

  5. 4 cups chicken stock

  6. 1 lb broccoli , chopped

  7. 1 cup light cream salt and pepper chopped fresh parsley (to garnish)

Instructions Jump to Ingredients ↑

  1. In a large saucepan, melt the butter over medium heat; cook the onion, carrot and garlic for 5 minutes.

  2. Stir in the stock and bring to a boil; add the broccoli.

  3. Reduce the heat and simmer, covered, until the broccoli is tender, 15 to 20 minutes.

  4. In a blender or food processor, puree the soup in batches and transfer to a glass bowl.

  5. Stir in the cream; season with salt and pepper to taste.

  6. Cover and refrigerate for at least 4 hours or until chilled.

  7. Sprinkle with parsley just before serving.

  8. If you prefer hot soup, serve when ready with a sprinkling of chopped parsley on each serving. ?


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