Broccoli is a year-round vegetable that many people take for granted. When overcooked it becomes limp and turns an ugly greyish green, but it is delicious when cooked al dente so that it retains a bright colour. It makes wonderful soup.
Croutons are not essential to the soup, but they make a crunchy contrast to the smooth texture. They are not hard to make - just cut sliced bread into small cubes and pan-fry in butter.
The parmesan adds complexity, but do not add too much, because it will overwhelm the taste of the broccoli.
1 large head broccoli 1 tbs unsalted butter .5 medium onion, diced 2 cloves garlic, minced 2 medium potatoes, peeled and diced 125 ml chicken broth 125 ml whole milk 2-3 tbs heavy cream 2-3 tbs finely grated parmesan Salt and pepper to taste Croutons (optional) Prepare the broccoli by cutting the florets into small pieces. Peel the fibrous exterior from the stem and cut stem into chunks. Blanch the broccoli in boiling water for one minute and drain. Set aside some small florets to use as a garnish later.
Melt the butter and cook onion and garlic for a few minutes. Add in broccoli, potatoes and broth, cover and simmer over low heat until vegetables are soft. Puree the mixture, then return to the pan and heat, stirring often, with milk and cream.
Taste for seasoning; add salt if necessary and lots of freshly ground black pepper. Just before serving stir in grated parmesan and garnish with reserved broccoli florets and croutons.
