Fry the onion/spring onions and chopped garlic in olive oil over a low heat until tender and sweet, but not browned - ca 7 minutes. I keep the lid on the pan and stir occasionally to make sure all is in order.

Boil water and make the chicken stock with a good quality stock cube. You can use vegetable stock as well for a vegan option, though I find using chicken stock gives a richer taste. Put the pistachios inside so they can soften.

Steam the broccoli (5 minutes). If you do not have a steamer, fill a pot with 1-2 cm of water and put the broccoli in once it boils. This way, the majority of the broccoli will be steamed once the lid is on.

Set aside a couple of small florets for decorating if you wish.

Blend until smooth in a blender/food processor (this was the first job of my Vitamix - I have never tasted soup this smooth!) or use a good old stick blender.

Season to taste with salt (if needed) and pepper.

Decorate with a swirl of creme fraiche, a little broccoli floret and some pistachios.