- unsalted Chicken Stock - 6 cups
- Broccoli florets including stems - 2 cups
- Carrots - 2 tbsp cut into matchstick size
- Onion - 1 chopped
- Fresh cream - 6 tbsp
- Butter - 6 tbsp
- maida - 3 tbsp
- black pepper - 1 tsp crushed
- salt - to taste
Add 3 tbsp butter into a saucepan and heat it.
Add the chopped onion and saute until soft.
Add in the broccoli florets and carrots and stirfry for 3 minutes ,until the broccoli florets are just cooked to a bright green .
remove the cooked veggies to a dish and return the saucepan to heat.
Blend 1/2 of the cooked veggies to a paste and reserve .
Add in remaining 3 tbsp butter and 3 tbsp maida
stir and cook until raw smell is gone (about 3-4 minutes)
Add in the chicken stock and bring to a boil ,stirring continuously .
Add in the blended broccoli paste to the stock and stir well.
Cook for 10 minutes until it has combined well.
Add in the remaining stirfried vegetable (brocoli/carrot/onion)
stir to combine .
Add in fresh cream and mix well.Turn flame off.
Season with salt and pepper .
Serve hot with Egg toast.