- 1/2 onion, minced
- 1 medium carrot, peeled, diced
- 1 stalk celery, minced
- 3 garlic cloves, crushed
- 2 cups broccoli, chopped
- salt
- 1/2 tsp cayenne
- 1 cup macaroni, cooked
- 4 cups chicken stock
- 1/2 cup light cream
- cracked pepper
- creme fraiche
- Combine the vegetables in a large pot with the stock. Bring to a boil and then simmer 20 minutes.
- Transfer to a food processor and puree until smooth.
- Return to the pot and stir in the salt to taste and the cayenne.
- Add the macaroni and the cream and heat through.
- Check the seasoning.
- Serve with cracked pepper and a dollop of creme fraiche.