Cream of Broccoli Soup

Ingredients

• 2 clove garlic peeled, minced
• 4 heads broccoli
• 60 grams butter
• 40 ml olive oil
• 1 leek thinly sliced, washed
• 2 medium brown onions peeled, sliced
• 1/4 cup plain flour
• 1 litre vegetable stock
• 1 litre hot water
• 300 ml pure cream
• 3 teaspoons flaked salt
• 2 teaspoons white pepper

To Serve

• 1 bunch mint leaves only, washed, roughly chopped
• 8 bread rolls

Directions

1. Remove the broccoli florets from the broccoli heads and cut up all of the stalks roughly. Cut the broccoli florets into small pieces. Set aside.
2. In a 4 litre saucepan, melt the butter and oil and sauté the leek, onion and garlic.
3. Add the flour and stir constantly for 2 minutes. Add the stock, water, broccoli stalks and half of the broccoli florets. Simmer for 30 minutes, stirring occasionally.
4. Blend using a stick mixer until the soup is thickened and there are no visible lumps. Add the cream, remaining broccoli florets, salt and pepper and simmer for 5 minutes.
5. Serve with mint and fresh bread rolls.