- 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
- 8 cups chicken stock
- 1 bay leaf
- Salt and freshly ground black pepper
Add the broccoli stem slices and saute until softened.
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.
Drain the green tips and puree in a blender. Set aside.
Puree the soup in a blender and strain through a fine chinoise into a large serving bowl.
Add the green tip puree and season with salt and pepper, to taste.
Serve piping hot.