- Cook a whole chopped broccoli head in water with (just a few) new potatoes.
- Plop in a chicken stock cube at some point. If you do this, don’t use salt yet. Wait til you’ve tasted it at the end.
- Whizz when tender. Add as much cream cheese (like Philadelphia or St Moret) as you want. I put three quarters of a pack, plus a bit more :)
- Season and grate on some nutmeg.
Tip: If you use too much water you will have a thin, bland soup. If you’re not sure how much to use, don’t worry, go with the flow but drain some of the water into another container once the broccoli is cooked - that way you can add some back in if it ends up too thick.