Cream Of Broccoli Soup

• 1 tablespoon butter
• 1 medium potato peeled and chopped
• 1 onion peeled and chopped
• 6 5/8 cups broccoli cut into florets and stalk peeled and chopped
• 2 1/8 cups milk
• 1 11/16 cups vegetable stock
• 5 1/8 tablespoons full fat cream cheese
• 1 teaspoon chopped garlic finely
• 1 teaspoon lemon juice
• 3 tablespoons coarsely ground black pepper
• 3 tablespoons fresh parsley chopped, plus extra to garnish
• 2 tablespoons sunflower seeds
• 1 pinch grated nutmeg

1. Heat the butter in a saucepan, add the potato, onion and broccoli stalk. Saute for 2-3 mins. Pour in the milk and stock then simmer for 20-25 mins. Meanwhile, blanch two-thirds of the broccoli in a pan of salted, boiling water for 2 mins then drain and refresh under cold water.
2. Mix the cream cheese, garlic and lemon juice together until smooth then season. Sprinkle the pepper on the plate. Use two teaspoons to drop spoonfuls of the cream cheese into the pepper and lightly coat. Set aside.
3. Mix the parsley and nutmeg into the soup and season. Blend the soup with a blender until smooth. Toast the sunflower seeds in a pan without oil for 2-3 mins then remove from the pan. Divide the soup between 4 bowl then sprinkle with seeds, broccoli florets and parsley sprigs.

butter, potato, onion, broccoli, milk, vegetable stock, full fat cream cheese, garlic, lemon juice, ground black pepper, parsley, sunflower seeds, nutmeg

Taken from www.yummly.com/recipe/Cream-of-Broccoli-Soup-1412075 (may not work)