1. In a large saucepan, melt the butter over medium heat; cook the onion, carrot and garlic for 5 minutes. 2. Stir in the stock and bring to a boil; add the broccoli. 3. Reduce the heat and simmer, covered, until the broccoli is tender, 15 to 20 minutes. 4. In a blender or food processor, puree the soup in batches and transfer to a glass bowl. 5. Stir in the cream; season with salt and pepper to taste. 6. Cover and refrigerate for at least 4 hours or until chilled. 7. Sprinkle with parsley just before serving. 8. If you prefer hot soup, serve when ready with a sprinkling of chopped parsley on each serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
