Broccoli Soup - cooking recipe

Ingredients

750 g broccoli, cut into florets and stem sliced
800 ml water
100 g cream
140 g sweetcorn, drained
1 tbsp butter
1 None onion, finely diced
75 g mushrooms, sliced
2 slices bread, cut into cubes

Preparation

Cook the broccoli in boiling salted water for about 10 minutes. Set some florets aside and puree the rest with the cooking liquid.
Bring back to a boil and add the heavy cream and sweetcorn. Season to taste, then add the broccoli florets back into the pan.
For the topping, heat the butter in a frying pan and fry the onion and mushrooms for about 4 minutes. Add the bread to the pan, fry until golden brown and serve with the soup.