Cream of Broccoli Soup

1. In a large pot, melt the butter on medium heat. Brown onion, garlic and potatoes for 5 minutes. Season.
2. Pour the stock into the pot, bring to a boil and add the broccoli. Bring to a boil again and cook covered for 20 minutes or until the potatoes are tender. Remove from heat and let cool.
3. In the meantime, whip the cream together with the red pepper flakes. Season and set aside.
4. Using an electric mixer, process the broccoli mixture until smooth.
5. Return to the pot and correct the seasoning.
6. Reheat and garnish with whipped chili cream mixture. Serve immediately.

Nutrition Facts (per serving):

Calories: 202

Protein: 10 g

Fat:  8 g

Carbohydrate: 26 g

Fibre:  3 g

Sodium:  135 mg