Broccoli & Leek Soup

Ingredients

225 g (8 oz) Broccoli

75 g (3 oz) Butter

2 Leeks, trimmed & sliced (white part only)

2 garlic cloves

25 g (1 oz) plain flour*

600 mls (1 pint) chicken stock

Salt & pepper

450 ml (15 fl oz) milk

150 ml (5 fl oz) single cream

Parmesan shavings to garnish

Freshly grated nutmeg, to taste

Method

1. Divide broccoli into florets and slice stalks into even-sized pieces.
2. Melt butter in saucepan, add broccoli florets and stalks and stir in the leeks and garlic.  Cook gently for 8 minutes, stirring occasionally.
3. Stir in flour and cook 1 minute, then gradually add stock and bring to the boil, stirring. 
4. Season with salt and pepper.
5. Cover and gently simmer for 20 minutes or until vegetables are tender and cooked through.
6. Remove from heat and allow to cook slightly.
7. Puree soup in a blender or food processor.
8. Return mixture to a rinsed pan, check the seasoning, stir in milk and cream and heat through gently.
9. Serve the soup hot, sprinkled with shavings of Parmesan and a pinch of freshly grated nutmeg.

Notes: 
This soup is also delicious served cold, in which case thin it with extra milk and cream (if you so desire).

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* Gluten Free --  Flour may be omitted without compromising the soup