Stalks trimmed and woody outer layer peeled. Florets and stalks roughly chopped.
Trimmed and roughly chopped
SALT + PEPPER
LIGHT CREAM (5%)
Use heavier cream if you prefer
A small dollop for each bowl
Cut to a small dice
Chop and prepare the onions, celery and broccoli.
Add the butter, onions and celery to a large pot and saute until soft, but not browned.
Add broccoli pieces, stock and curry powder and bring to a boil.
Lower the heat and cover. Simmer until the broccoli is just tender but still vibrant in colour (too much and muted in colour and the soup will lose some of it’s appeal)!
Transfer mixture to blender and blend to a slightly thick puree.
Add cream and stir to combine.
Garnish (optional) and serve hot (or chill and serve cool).