Ingredients

• 2 x 300g punnets of fresh or frozen broccoli, chopped
• 1 stalk of celery, thinly sliced
• 1 medium onion, diced
• 2 leeks, thinly sliced
• 1 carrot, peeled and diced
• 750ml chicken stock
• 1/2 tsp ground cloves
• salt and freshly ground pepper to taste
• 250ml sour cream or crème fraiche
• 2 Tbsp fresh chives, chopped

Method

1. Place the broccoli in a large saucepan with the other prepared vegetables.
2. Pour in the boiling chicken stock, bring to the boil and simmer for 15 to 20 minutes or until the vegetables are very soft.
3. Blend the soup to a purée in an electric blender.
4. Season to taste with ground cloves, salt and freshly ground pepper.
5. Remove from the heat and swirl in the sour cream.
6. If serving hot, reheat very gently, stirring until heated through without bringing to the boil again.
7. Can also be served chilled with an extra swirl of sour cream or crème fraiche.
8. Garnish with chopped chives
9. Serve with croutons or crusty bread on the side.

TIP

If the soup is too thick for your liking add more chicken stock. If too thin add 1 tsp cornflour to thicken.