This is a classic soup and one that I love especially when scattered with a  little cheese.

Serves 4

2 cups broccoli, cut into even sized florets, peel and cut the stalk into smallish pieces

1 tsp fresh dill (optional)

2 cups chicken or vegetable stock

1 clove of garlic, sliced thinly

1 cup milk, yoghurt or cream

Salt and cracked pepper

80g good quality blue cheese or freshly grated parmesan (optional) for serving

Method

Start by pouring the stock into a suitable size pot and bring to the boil.  Add the broccoli and cook gently until the broccoli it is just tender.  Add the garlic and fresh dill and cook for a further 10 minutes so that the broccoli is very tender but not so that it goes very a pale green.

Remove from the heat and blend until smooth, add the milk, yoghurt or cream and adjust the seasoning to suit.  Bring to the boil again and reduce immediately.  Serve in warm bowls with plenty of cheese and fresh bread!