Broccoli, Pear and Cream Cheese Soup

Ingredients:

8 ounce (250g) head of broccoli
2 1/2 tablespoons (40g) butter
2 white parts of leek, chopped
1 large onion, chopped
4 ripe pears, chopped
2 tablespoons (30ml) fine oatmeal
6 ounces (175g) toasted, flaked almonds
2 1/2 cups (570ml) milk
3 1/2 cups (855ml) vegetable stock
salt and freshly ground black pepper
5 ounces (150g) low fat soft cheese (cream cheese)

Preparation:

Trim the broccoli into tiny florets, chop the stalk quite small.

In a large saucepan, melt the butter and add the chopped leeks, onion
and broccoli stalks (leave aside the florets for later). Stir well and
leave to sweat for ten minutes.

Then add chopped pears. Stir in the oatmeal, almonds and milk a little
at a time, stirring well after each addition. When the milk is stirred
in, add the stock and seasoning. Whisk well and simmer gently for ten
minutes. Remove from heat.

While the soup is cooling, steam the broccoli florets for about 5
minutes. Pour the soup and place the soft cheese into a food processor
and blend until smooth.

Return the soup to pan, add the broccoli florets. Reheat and serve.