Preparation and cooking time:
- 12 finely sliced spring onions
- 2 large, sliced carrots
- 2 sticks, sliced celery
- 2 crushed garlic cloves
- 1 bay leaf
- 225ml (8fl oz) water
- 350g (12oz) sliced broccoli
- 2.5ml (1/2 tsp) paprika
- 568ml (1 pint) fresh milk
- salt and freshly ground black pepper
- 150ml (5 fl oz) fresh single cream
- croutons (to serve)
Place spring onions, carrots. celery, garlic an bay leaf into a large saucepan. Add the water and bring to boil. Cover and simmer gently for 15-20 minutes or until the vegetables are tender.
Remove from the heat and add broccoli, paprika, stock and milk. Season lightly, return to the heat and cook for a further 10 minutes, stirring occasionally.
Cook 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.
Recipe from Recipe Round-Up (Dairy Diaries)