• 600g broccoli
• 150g celery
• 150g potato
• 150g leek
• 150g onion
• (optional) (old) cheese, finely grated
• (optional) 150g baconcubes
• 4 twigs thyme / 2 tsp dried thyme
• 1 twig parsley / 1 tsp dried parsley
• 2 leaves laurel
• 1.5L chicken or vegetable stock
• 40g butter
• 30g flour
• (Sea)salt and black pepper

Main preparation:

---

1. Rinse the broccoli and cut all the florets from the broccolistem. Roughly chop the stem.
2. Divide 1/3 of the florets into smaller florets and keep them to the side.
3. Rinse the leek and the celery. Peel the onion and potato. Roughly chop all the vegetables.
4. Using about half of the butter, braise the onion until it starts to glaze.
5. Using the rest of the butter, braise the remaining vegetables in the same pan for another 5 minutes.
6. Sprinkle the flour over the vegetables and stir everything to make sure the flour is properly mixed through.
7. While stirring add the stock to the pan.
8. Create a herbbag containing the thyme, laurel and parsley and add it to the soup.
9. Bring the soup to a boil and let it simmer for 20 minutes.
10. Remove the herbbag, and puree the soup using the blender.
11. Season to taste with salt and pepper.
12. Add the small broccoliflorets, and let the soup simmer for another 5 minutes.

Serving:

---

1. (optional) Fry the baconcubes until crispy and let the fat drain using a sieve or a piece of paper towel.
2. Serve the soup to a soupbowl.
3. (optional) Add the bacon and/or grated cheese.
4. Enjoy :)

• Immersion handblender