Summary

Ingredients

• 300 g broccoli
• 0.25 liter ¼ water
• liter ⅛ cream
• 0.25 liter ¼ chicken broth or soup powder
• salt and pepper
• 3 tablespoon flour
• 3 tablespoon butter
• 1 spring onion (s)

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Instructions

1. Blanch broccoli in salted water for 5 minutes, leave to cool. Heat the butter and briefly roast the finely chopped spring onions, add the flour and simmer until the roux is light. Stir in the broccoli, the cooking water and the chicken stock, briefly bring to the boil and puree with the blender, stir in the cream, salt and pepper and taste.
2. Tip: I added toasted bread cubes.