dash olive oil
¼ onion, finely chopped
½ head broccoli, cut into florets
salt and freshly ground black pepper
300ml/½ pint hot chicken or vegetable stock
50ml/2fl oz double cream, plus extra to serve
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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