In a large pan heat oil and butter until the butter is melted and sizzling. Add the onion and leek and cook gently for 5 minutes until softened. Add the garlic and the broccoli, stir well then put a tight-fitting lid on and leave to sweat for 5 minutes.
2.
After 5 minutes add the stock and some seasoning then partially cover with the lid (just leave slightly askew) and leave to cook for roughly 20 minutes or until the broccoli is tender. Leave to cool slightly then transfer to a blender (or you can use a handheld blender) and blend until smooth. Add the Boursin then blend again until everything is well mixed and the cheese melted into the soup.
3.
Return the soup to the pan and gently reheat. Taste to check the seasoning and adjust if necessary then serve sprinkled with a little extra Boursin on top and a touch of freshly ground black pepper.
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By
Alison
