Instructions: Reserve a few of the broccoli florets to garnish, and lightly steam the rest. In order to retain colour and crispness do not overcook . Remove the broccoli from the pan and let it cool.

Melt the butter in a large saucepan over medium-low heat. Add the onion, and fry until it begins to brown, stirring occasionally.

Add the broccoli, stock and lemon to the pan. Raise the heat until the soup barely simmers, turn the heat to low, cover and cook for 15 minutes, or until the lemon is soft.

Put the soup, in batches, through a food processor or blender, along with the uncooked garlic. Add the cream and salt to taste. Cool and chill the soup.

Garnish the soup with the reserved broccoli florets and lemon zest strips to serve.

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