Ingredients

• 1 - medium-sized head of broccoli, broken into big florets
• 1 - onion, finely sliced
• 1 cup - milk
• 2 cups - water
• 1 tsp - butter
• 1 cup - white sauce
• 1 tbsp - whipped cream for garnishing
• 1/2 tsp - green chilli sauce
• 1 tsp - grated cheese for garnishing
• sesame fingers for garnishing

How to Make Broccoli Soup with cream and cheese

• Put plenty of water to boil. Add the broccoli florets. Simmer for 2 minutes, drain and run under tap water.
• Drain and snip off the end-buds of the broccoli which resemble fresh grains. Keep aside.
• Grind the remaining with milk into a fine paste.
• Melt butter, add onion and stir-fry until transparent.
• Add the broccoli end buds and stir again.
• Pour broccoli milk, water, white sauce, and stir continuously until smooth.
• Boil the mixture. Add salt and chilli sauce and bring back to boil.
• Pour into a serving dish. Garnish with the end buds, cheese and whipped cream.
• Serve piping hot with sesame fingers.