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.
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Key Ingredients: Potatoes, olive oil, onion, salt, garlic, black pepper, vegetable stock, spring onion, bay leaf, leek, celery, cloves, broccoli, white wine, cream, milk, butter, stock