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Ingredients:

• 300g broccoli (chopped)
• 900ml chicken stock
• 2 potatoes (diced)
• 1 onion ( diced)
• 1 crushed garlic clove
• 2 tablespoons olive oil
• 50g butter
• 40z Gruyere cheese
• 250ml single cream

To Cook:

1. Heat butter and oil together in a saucepan. Add the crushed garlic and onion and gently fry for about 3 mins.
2. Add the stock, potatoes and broccoli and bring to the boil, then simmer for 15 mins.
3. Transfer the soup to a blender or food processor, add the cream and gruyere cheese and blitz to a smooth puree.
4. Pour the soup back into the pan and warm through. Serve into warm bowls and garnish with a swirl of cream.

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