How to make it

  • Melt the butter in a large saucepan.
  • Add the onion and broccoli stalks and cook, covered, for 5 minutes over a moderate heat. Stirring frequently.
  • Add the broccoli florets, potato and vegetable stock to the pan.
  • Bring the mixture to the boil and cook, partially covered, for 5 minutes.
  • Season the soup to taste and continue to cook over a moderate heat for 20 minutes or until all the vegetables are soft.
  • Puree the mixture in batches in a blender or food processor, transfering each batch to a clean saucepan.
  • Add the cream, lemon juice, Worcestershire sauce and a few drops of Tabasco to the pan.
  • Simmer for 3-5 minutes (do not boil or the soup will curdle)
  • Just before serving, stir in the grated cheese.
  • Garnish each portion with sprigs of watercress (or the chilli flakes)

People Who Like This Dish 3
Reviews & Comments 2

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  • leonora5 9 years ago
    Delicious recipe. YUMMY
    Was this review helpful? Yes Flag
    " It was excellent "
    mamalou ate it and said...
    One of my family favorite soups! Thanks for sharing the recipe!
    Was this review helpful? Yes Flag

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