Ingredients (for 4)

500 g broccoli

100 g vegetables (leeks, celery sticks)

1/4 litre low-fat creme fraiche

1/4 litre chicken stock

2 tablespoons olive oil

3 tablespoons fines herbes

3 shallots, thinly slicede

Salt, pepper

Description

Wash the broccoli and remove the florets from the stalk. Trim and peel the stalks as necessary and cut into pieces.

Wash and dice the the leeks and celery sticks. Soften the olive oil over a gentle heat. Add the sliced shallots.

Add the broccoli, the fines herbes and the stock. Bring to the boil and simmer until all the vegetables are cooked. (about 25 minutes).

Put the soup through a blender, addin the creme fraiche. Retur to a low heat for 5 minutes and season with salt and pepper.

Serve hot.

A Montignac recipe.