Heat the olive oil in a small saucepan, add the onion and fry gently until softened. Add the broccoli florets, salt and freshly ground black pepper and stock and simmer for five minutes, or until the broccoli is tender.
Stir in the cream. Blend with a hand blender until smooth. Pour into a bowl and finish with a swirl of cream.
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Guests in this edition are natural history TV presenters Chris Packham and Nick Baker.