CREAMY BROCCOLI SOUP

Cut the stalks off the broccoli and slice them thinly. Cut the tops into florets. 

Melt the butter in a 3-litre saucepan over medium heat. Add the onion and cook, stirring often for 5 minutes, or until tender. Add the garlic, salt, pepper, thyme, and nutmeg and cook for a further 2 minutes.

Add the broccoli stalks, florets, peas, stock, and 400ml water. Bring to the boil and cook for 15 minutes, or until the broccoli is tender.

Using a stick blender, blend on low speed until smooth. Stir in the cream, heat through over medium heat and you’re ready to serve.

Serve the soup piping hot and garnished with chives and Parmesan shavings and with some delicious garlic bread on the side.  

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

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• 2 large heads broccoli
• 15g Anchor butter
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ tsp salt
• ¼ tsp ground black pepper
• ¼ tsp dried thyme
• pinch grated nutmeg
• 1 cup (250g) Frozen peas
• 900ml vegetable stock
• 150ml Anchor cream

To serve (optional)

• chopped chives
• shaved Parmesan
• garlic bread