This simple soup is on the table in less than half an hour. Serve with plenty of buttered toast.
Heat the oil in a saucepan and sauté the garlic for 1-2 minutes.
Pour the chicken or vegetable stock into the pan and add the broccoli florets.
Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.
Season to taste, then transfer to a liquidizer. Blend until smooth.
Ladle the soup into serving bowls and drizzle with cream to serve.
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