This turned out delicious! Light but creamy and flavorful. I served this with just garlic bread but you could also serve as a first course for a more elaborate meal.
1 tablespoon Olive Oil
4 Green Onions
1/4 cup chopped Parsley
1 tablespoon prepared Lemongrass paste ( I like this brand)
4 cups Chicken or Vegetable Stock
4 small or 2 large heads Fresh Broccoli
Salt & Pepper
1/2 cup Heavy Cream
1/4 cup Creme Fraiche
Heat a large stock pot over medium and add the olive oil. Chop the green onion and add to the pot. Cook until soft but not browned.
Add the parsley, lemongrass paste, stock and salt and pepper (to taste). Chop the broccoli into small chunks so they fit into the pot easier. Bring everything to a boil then reduce to a simmer. Cover the pot and simmer for 15 minutes or until the broccoli is tender.
Very carefully ladle the broccoli and broth into a blender.
You need to work in batches. Hot liquids expand in the blender so you only want to fill the blender half full at a time.
Blend until well pureed.
Return the soup to the pot and reduce for 10 or so minutes on medium high heat.
Add the cream and creme fraiche and stir to combine.
To serve dollop a spoon on creme fraiche and snip over fresh herbs.