- 2 heads Mulgowie broccoli (about 600g)
- 2 cups water
- 1 1/2 teaspoons chicken stock powder
- 1 1/2 cups cream
- 1 1/2 teaspoons crushed ginger
- Salt and pepper
Cut the broccoli into florets. Boil in 2 cups of water until just tender, then tip into a food processor or blender and blend smooth. Return to the saucepan and heat gently with stock powder, cream and ginger, adding salt and pepper to taste. Serve with an additional swirl of cream or natural yoghurt.