Recipe Cook Time
In a pan add olive oil and saute onions with bay leaf.
Add the leeks, celery, garlic, potato and broccoli stalk. Saute.
Add wine and let it reduce for 2-3 minutes.
Add the vegetable stock. Boil for 5-7 minutes,
Add cream, butter and milk.
Season with pepper and salt.
Let it cool and then transfer it into a blender and give it a good whiz.
Mix in the broccoli floret puree. Mix well.
Pour the soup in a bowl. Garnish with spring onions and serve hot.