Cream of Broccoli was the very first soup I ever learned to make, and it holds a fond memory in my heart. It's easy peasy, and even the vegetable-averse like it, simply because it doesn't quite resemble a green vegetable anymore. To make it even more appealing, I've topped it with copious lashings of crisp bacon.
Ingredients (feeds 6-8):
1 kg broccoli florets
4 tbsp butter
1 large russet potato, cubed
1 large yellow onion, diced roughly
5 cups chicken stock (vegetable stock works too)
1 cup cream
Optional: 12 strips streaky bacon, fried, and cubed as toppings
1) Melt butter in pan till sizzling.
2) Add onions and fry till translucent, about 2 minutes on medium-high heat.
3) Add broccoli and potato, fry till softened, about 1 minute.
4) Add stock, and boil till broccoli and potato are mushy.
5) Blend the entire thing, transfer to a soup pot, and melt cream into soup.
6) Serve with as much bacon as you like.