Fresh from the garden to the kitchen

I have made this soup a number of times for groups of guests, particularly those on autumn or winter walking holidays as it seems more appropriate then. The version in the picture is the best effort so far and the only difference was steaming the broccoli before adding it to the soup rather than either cooking it within the soup or boiling separately, as per the original recipe.

knob of butter
1 onion
110g potato
270g broccoli
850ml veg or chicken stock
1 lime, zest plus juice
2 tbs parsley and chives
2 teaspoons cream of horseradish, or fresh horseradish if you have it
2 tbs double cream
salt and pepper

I wouldn’t worry about being too exact with the measurements or the vegetables as the recipe is pretty forgiving and the last thing you want is a few leftover cubes of potato or florets of broccoli for which you have no use except compost. A wee bit extra will just mean more soup to go round – and they’ll probably want seconds.