2 broccoli (stems & florets) – save a few stems for the shavings
Olive oil, to drizzle
500 ml/ 2 cups chicken stock
A few slices of country bread
Salted butter – for the bread
Salt and freshly ground black pepper
Blanch the broccoli (stems & florets) in a large pot of boiling salted hot water until tender but still quite green. After draining, cool with ice water. Purée the broccoli with olive oil, season with salt and pepper. Blend (with a stick blender) the broccoli with the chicken stock and heat the soup just before serving. Season with salt & pepper. Slice the little bits off broccoli florets. Toast a few slices of bread, slather the salted butter on each slice and sprinkle the broccoli shavings on top.