Instructions: Peel, chop onion,carrot and celery, place in small saucepan, add 1/2 cup boiling water. Cover and cook till tender, then set aside. Cook frozen broccoli in boiling water until tender (I prefer to steam it). Drain and cool.

Puree drained broccoli and vegetables including the water in which the vegetables have been cooked, crushed garlic and chicken stock in a blender or rub through a fine sieve (I use a mouli). Stir in the cream and season to taste. Chill well before serving.

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