1 onion
3 cloves garlic
3 rashers bacon
2 heads broccoli
3 tablespoons flour
1 litre veg or chicken stock
100 ml cream
2 tablespoon tarragon
1 teaspoon thyme
salt and pepper

Dice onion, crush garlic and chop bacon and fry in a heavy based pot until soft and golden, chop broccoli including stalk and add with the tarragon and thyme, add flour and cook for 2 minutes and then add stock, bring to a simmer and cook for about 20 minutes until broccoli is soft and cooked. Blend and add cream bring back to the boil and season and serve.

Thermomix Directions
put the peeled onion, peeled garlic and bacon with the rind removed, all roughly chopped in the mixing bowl. chop on speed 4 for 3 seconds.

then cook on 100C, 3 minutes, reverse speed 1

add roughly chopped broccoli including stalk, thyme, tarragon and flour, cook 100 C, 3 minutes reverse speed 1

add stock cook 100 C, 18 minutes, reverse speed 1

add cream and  season with a pinch of salt and pepper and  blend speed 10, 30 seconds

 

 

 

1 bunch of celery
1 tablespoon butter
1 large onion
3 cloves garlic
3 sprigs thyme
1 tablespoon tarragon
3 tablespoons flour
1 litre vegetable or chicken stock
200 ml cream
salt and pepper

Remove the leaves from the celery stalk and chop the stalks into 2 cm pieces. Peel and dice the onion, crush the garlic and take the thyme leaves of the stems. In a large heavy based pot cook the celery, onion, garlic and thyme leaves in the butter until soft then add the flour and cook for 2 minutes, add the stock and tarragon and simmer  for 20 minutes or until the celery is cooked and soft. Blend well until smooth add the cream and bring back to the boil season with the salt and pepper and serve.