This recipe is based on 'Muff's Soup' from The Cook's Companion by Stephanie Alexander. It's originally made with cauliflower, and less stock. I like the sweetness of the broccoflower, and I prefer my soups thinner. If you like it thicker, just use a litre of stock. I use packaged stock for this, hence the break down of part salt reduced and part regular chicken stock. You could just use some water in place of part of the stock instead of using the two varieties.
Recipe posted by Coby