Yield: 4 servings
Course: Appetizer
Prep Time: 20 min
Ingredients:
- 1 Leek
- 1 Clove of Garlic
- 500 gr Broccoli
- 1 tbsp Mild Olive Oil
- 750 ml Water
- 1 Vegetable Stock Cube
- 125 ml (Heavy) Cream
- Cut the leeks in thin half rings. Finely chop the garlic. Cut the broccoli into pieces. Heat the oil in a soup pan and fry the leek and garlic for 2 minutes on low heat. Add the water and stock cube. Bring to boil and simmer for 10 minutes.
- Puree the soup and half of the cream with an immersion blender until smooth. Season with salt and pepper to taste.
- Serve the soup in a bowl with a swirl of the rest of the cream.