Crema de brócoli – cream of broccoli soup

Ingredients for 4 portions

• 500 gBroccoli, in florets, stalk peeled and chopped
• 2 tbspButter
• ½Yellow onion, chopped
• 1 cloveGarlic, chopped
• ≈ 500 mlWater
• 1 cubeChicken stock
• 500 mlMilk
• 100 mlMexican crema
• to tasteSalt
• to tasteBlack pepper

Method

1. Cut the broccoli into florets. Peel the stalk and chop it.
2. Melt the butter in a saucepan over a medium heat and soften the onion and garlic for 4 minutes.
3. Add the broccoli, pour in the water, crumble in the stock cube and bring to the boil.
4. Cover and cook for 10 minutes, until the broccoli is tender but still bright green.
5. Blend the broccoli and its cooking liquid with the milk until completely smooth, in batches if needed.
6. Pour the soup back into the pan, season with salt and pepper and simmer for 5 minutes, stirring.
7. Stir in the crema and heat through without boiling. Serve hot.

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