Broccoli Soup

30g/1oz butter
½ onion, finely chopped
½ head broccoli, chopped into florets
150 ml/¼ pint chicken stock (vegetarians can substitute vegetable stock)
salt and freshly ground black pepper
plain yoghurt, to serve

(serves 1)

Heat the butter in a saucepan and gently fry the onion until softened but not coloured.

Add the broccoli and stock, bring to the boil and boil rapidly for 3-4 minutes, or until the broccoli is just tender.
Season with salt and freshly ground black pepper and blend the soup using a hand blender until smooth.
To serve, pour the soup into a bowl and top with a dollop of yoghurt.

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