INGREDIENTS:
* Broccoli – 400 g
* Cream 30% – 100 ml
* Butter – 15 g
* Garlic – 1 clove
* Vegetable stock – 300 ml
* Salt, pepper – to taste
PREPARATION – POT:
* Divide broccoli into florets and cook in vegetable stock for 8–10 minutes until tender.
* Add garlic and butter.
* Blend until smooth with a hand blender.
* Stir in cream and season with salt and pepper.
* Heat gently for 2–3 minutes and serve.
