Yield: 6 servings
12 spring onions; finely sliced
2 large carrots; sliced
2 sticks celery; sliced
2 cloves garlic; crushed
1 bay leaf
225 ml water
350 g broccoli; sliced
1/2 teaspoon paprika
600 ml chicken stock
450 ml milk
salt and fresh ground black pepper
150 ml single cream
croutons; to serve
Place spring onions, carrot, celery, garlic and bay leaf into a large saucepan. Add the water and bring to the boil. Cover and simmer gently for 15-20 minutes or until the vegetables are tender. Remove from the heat and add the broccoli, paprika, stock and milk. Season lightly, return to the heat and cook for a further 10 minutes, stirring occasionally. Cool slightly, then puree in a food processor or blender until smooth. Stir in most of the cream, saving a little for garnish. Reheat gently. Garnish with fresh cream and croutons.