Cream of Broccoli Soup

• 12 spring onions, finely sliced
• 2 lg. carrots, peeled & sliced
• 2 celery stalks, sliced
• 2 cloves garlic, crushed
• 1 bay leaf
• 7-1/2 fl. oz. water
• 3/4 lb. broccoli, sliced
• 1/2 tsp. paprika
• 20 fl. oz. chicken stock
• 15 fl. oz. milk
• Salt and fresh ground black pepper
• 5 fl. oz. single cream
• half and half
• Croutons, to serve

1. Place spring onions, carrot, celery, garlic and bay leaf into a large saucepan.
2. Add the water and bring to the boil.
3. Cover and simmer gently for 15-20 minutes or until the vegetables are tender.
4. Remove from the heat and add the broccoli, paprika, stock and milk.
5. Season lightly, return to the heat and cook for a further 10 minutes, stirring occasionally.
6. Cool slightly, then puree in a food processor or blender until smooth.
7. Stir in most of the cream, saving a little for garnish.
8. Reheat gently.
9. Garnish with fresh cream and croutons.

spring onions, carrots, celery stalks, garlic, bay leaf, water, broccoli, paprika, chicken stock, milk, salt, single cream, croutons

Taken from www.foodgeeks.com/recipes/1037 (may not work)