My recipe for the cream of broccoli soup

Take approximately 200 grams of Broccoli. Cut off the florets and put them into a saucepan. You can include the stems but it would change the colour of the soup. If you want the colour similar to the one in the pictures, use only florets. Using only florets also brings beautiful texture and consistency.

Now cover the broccoli florets with water and put it on flame. Add some salt as the water starts boiling. Let it come to boil. When the broccoli is cooked, take the pan off the flame. Let it rest for a few minutes.

Take a small onion/ half onion and just one clove of garlic for 200 grams of broccoli.Cut the onion roughly and slice the garlic clove. Now take a pan and saute the onion, garlic in one teaspoon of oil. Do not let it caramelize. Take the onion and garlic off the heat. Season it with a pinch of salt.

Now blend the cooked broccoli florets, onions and garlic together. Make a smooth mixture and keep it aside.

Now take a teaspoon of unsalted butter and equal amount of all purpose flour or maida. Put a pan on the flame and add the butter. As the butter starts melting, add the flour and stir continuously.

Now add four to five teaspoons of milk and continue stirring until everything is dissolved together. Make sure there are no lumps. Now pour the broccoli, onion and garlic blend into the pan and mix everything together. Let this come to a boil.

After it comes to a boil take it off the flame and rest for a few minutes. Now’s the time to add some cream. The cream will add up to the original taste of broccoli and bring nice texture to the soup.

The cream of broccoli soup is ready.