2 heads broccoli
2 cloves garlic
¾ l vegetable stock
200 ml cooking cream
salt and pepper
Slice the broccoli stems and separate the florets.
Peel and dice the potatoes.
Cook the potatoes, garlic and broccoli stems in salted water for about 15 minutes. Add the florets and cook for another 10 minutes, until the vegetables are soft.
Strain, preserving the liquid. Blend the vegetables using a hand blender.
Pour the stock over the vegetables and add just enough of the preserved liquid to get about 1,2 litre of soup.
Season with salt and pepper to taste. Stir in the cooking cream and cook over low heat for 5 minutes.
Serve with croutons made from yesterday’s bread.