2 substantial heads of broccoli, around 1 lb cut into little florets
1 substantial onion, finely cleaved
2 or 3 garlic cloves, finely cleaved
2 tbsps olive oil
1 liter chicken stock
200 ml twofold (thick or whipping) cream
2 tsps cumin seeds (discretionary)
a little Madeira or schnaps (discretionary)
2 inch stick of cinnamon or cassia bark (discretionary)
salt and naturally ground dark pepper
Parmesan cheddar, ground (discretionary)
Warmth the olive oil in a skillet and broil the onion and garlic, mixing, for a couple of minutes until the point when the onion is translucent.
Hack the broccoli stalks generally and add these with the florets to the dish and broil for a further 6 minutes.
Include the stock, cumin and cinnamon and Madeira or cognac if utilizing.
Convey to the bubble; turn the warmth down to low and season.
Stew for 15 minutes at that point expel from the warmth and enable the soup blend to cool a bit.
Mix and come back to the container including the twofold cream. Convey the fluid to stewing point, kill the warmth and present with the ground Parmesan cheddar (discretionary).