Ingredients

• 30g/1oz butter
• ½ onion
• finely chopped
• 1 garlic clove
• chopped
• 3 stems purple sprouting broccoli
• chopped
• 2 tbsp capers
• rinsed and drained
• 1 ripe tomato
• roughly chopped
• 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)
• 2 tbsp double cream
• handful fresh chives
• chopped
• to serve

Directions

• Heat the butter in a large saucepan and gently fry the onion until softened but not coloured. Add the garlic and cook for one minute.
• Add the broccoli
• capers
• chopped tomato and stock to the pan and bring to the boil. Reduce the heat and simmer for 5-6 minutes
• or until the broccoli is tender. Stir in the cream
• remove from the heat and allow to cool slightly.
• Pour the soup into a food processor and blend until smooth. If necessary
• return the soup to the pan and reheat gently.
• To serve
• pour the soup into a bowl and sprinkle over the chives.