Ingredients

• 1 tablespoon butter
• 6 garlic cloves, sliced
• 4 shallots, sliced
• 1 leek, white part only, sliced
• 1 sprig thyme
• 1 small onion, sliced
• 2 heads broccoli, stems sliced, and green tips reserved for puree
• 6 -7 cups vegetable stock (the original recipe calls for chicken stock)
• 1 bay leaf
• salt & freshly ground black pepper
• 1/4 cup cream (optional)

Instructions

1. In a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.

2. Add the broccoli stem slices and saute until softened.

3. Pour in the chicken stock and bay leaf and simmer for about 20 minutes.

4. In the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and "shock" in a bowl of iced water.

5. Drain the green tips and puree in a blender. Set aside.

6. Puree the soup in a blender and strain through a fine chinoise into a large serving bowl. At this point, if you really want to, you could add about 1/4 cup cream.

7. Add the green tip puree and season with salt and pepper, to taste.

8. Serve piping hot.