Method

1. Cut the florets and stem of broccoli and separate them.
2. Keep the florets for garnish and dice the stem.
3. Put the butter in a pan and add the onion, celery, parsnips, add the broccoli stem as onions become translucent.
4. Add the veloute to the pot, reduce the heat and simmer till the soup gets thickened, about 25 minutes.
5. Add the sachet de pieces in it and cook more 20 minutes.
6. Cut the florets into bite sized and blanch in hot salted water, make it cool and keep aside for service.
7. Now make the puree of the soup and strain it through cheese cloth.
8. The soup is ready now to serve, add some cream and broccoli florets individually.