1x250g/9oz head of broccoli
1 large onion
2 white parts of leek, chopped
40g/1½oz butter
855ml/1½ pint vegetable stock
150g/5oz low fat soft cheese
2 tbsp fine oatmeal
4 ripe pears
175g/6oz toasted, flaked almonds
570ml/1 pint milk
salt and freshly ground black pepper
Trim the broccoli into tiny florets, chop the stalky parts into small pieces.
In a large saucepan, melt the butter and add the chopped leeks, onion and broccoli stalks (leave aside the florets for later). Stir well and leave to sweat for ten minutes. Then add chopped pears.
Stir in the oatmeal, almonds and milk a little at a time, stirring well after each addition. When the milk is stirred in, add the stock and seasoning. Whisk well and simmer gently for ten minutes.
While the soup is cooling, steam the broccoli florets for about 5 minutes.
Pour the soup and place the soft cheese into a food processor, and blend until smooth. Return the soup to a rinsed out pan, add the broccoli florets and re-heat gently, adjusting the seasoning
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