1 tbsp olive oil
1 garlic clove, chopped
250ml chicken or vegetable stock (more if necessary)
salt and freshly ground black pepper
drizzle cream, to serve
- Heat the oil in a saucepan and fry the garlic for 1-2 minutes.
Pour the chicken or vegetable stock into the pan and add the broccoli florets.
Bring to the boil and reduce the heat and simmer gently for 10 minutes, until the broccoli is tender.
Season with salt and pepper, then transfer to a liquidizer. Blend until smooth.
Ladle the soup into serving bowls and drizzle with cream to serve.