Ingredients

Method

• 1 T olive oil
• 30 g butter
• 2 cloves garlic, chopped
• 3 shallots, finely chopped
• 400 g tenderstem broccoli, chopped
• 2 cups organic chicken stock
• sea salt to taste
• freshly ground black pepper
• 1 cup Greek yoghurt
• juice of ½ a lemon
• purple chive blossoms, to garnish

Method

Ingredients

Place a saucepan over a medium to low heat. Add the olive oil and butter and, when melted, add the garlic and shallots and gently fry for 5 minutes or until softened and fragrant.
Add the broccoli and stock and simmer for 10 minutes or until the broccoli is tender but still 'electric' green.
Transfer the soup to a processor and blend until smooth.
Be careful when blending the hot soup, as it creates a vacuum in a closed food processor – make sure there is a source of escape for the hot air!  
Transfer to a clean saucepan and gently reheat, seasoning to taste.
Mix the yoghurt with the lemon juice.
Ladle the soup into bowls and top with a dollop of lemon-yoghurt and scatter with chive blossoms.