Cream Of Broccoli Soup - cooking recipe

Ingredients

1 tbsp butter
1 None medium potato, peeled and chopped
1 None onion, peeled and chopped
600 g broccoli, cut into florets and stalk peeled and chopped
500 ml milk
400 ml vegetable stock
75 g full-fat cream cheese
1 tsp finely chopped garlic
1 tsp lemon juice
3 tbsp coarsely ground black pepper
3 tbsp chopped fresh parsley, plus extra to garnish
2 tbsp sunflower seeds
Pinch None grated nutmeg

Preparation

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.
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.
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.