Instructions: Cut the broccoli heads into small florets and stems. Reserve the florets for later use and finely slice the stems.

Melt half the butter in a deep saucepan and add the carrots, onions, celery and broccoli stems for 5 minutes or until softened. Add the thyme, oregano, basil and saute for a further 5 minutes. Add the wine and mix well, allowing the alcohol to evaporate, about 2 minutes.

Add the hot stock and simmer the soup for 15 minutes then add the worcestershire and tabasco sauces, smoked chicken, beans and broccoli florets and simmer for 5 minutes.

Add the cream or milk and simmer for a further 5 minutes. Add the cornflour mixture and simmer the soup while it thickens slightly. Season to taste with salt and pepper then add the remaining butter a little at a time and stirring well to incorporate.

Serve immediately.

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