Instructions: I litre (I 3/ pints) vegetable chicken or turkey stock I head of garlic separated into cloves (see Cooks Tips)

I S ml ( I tbsp) olive oil
150 g (5 oz) goats cheese
salt and freshly ground black pepper

Break the broccoli into small florets.

Peel the thick skin off the stout stalks and discard.

Chop up the stalks.

Melt the butter in a saucepan on the simmering plate add the onion then cover the pan and cook for 4 to 5 minutes until translucent.

Add half the stock bring to the boil on the boiling plate.

Add the broccoli and return to the boil then cover and transfer to the simmering oven for 15 to 20 minutes or until the broccoli is tender.

Toss the cloves of garlic in the oil and tip into a roasting tin.

Roast on the second runners of the roasting oven for 15 minutes until soft when squeezed.

Cool the soup slight then add the goats cheese and puree in a food processor.

Return the soup to the pan and add the remaining stock.

Bring the soup to the boil on the boiling plate and season to taste.

Squeeze the garlic out of its skin and scatter over the soup.

This is a delicous green soup. Double the quantity of goats cheese if you prefer a stronger taste or substitute a soft garlic cheese such as bourdin for a really garlicky flavour. This soup is also good served with croutons. The roasted garlic is optional but quite delicious.

Always puree soups in a food processor with a minimum amount of liquid for efficiency. If using a blender more liquid is required. You can leave the soup slightly chunky if you wish.

Serves 6

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