2cups fresh chopped broccoli, Blanched
150 ml vegetable stock or keep the water in which you blanched the broccoli
1tbsp. Plain flour
Pinch of nutmeg
1/2tsp. white pepper powder
Salt to taste
1/2tsp.black pepper, freshly grounded
1tsp. olive oil
4-5 strands of saffron, soaked in the hot milk
Chop finely broccoli florets. Heat butter in the pan adds 1tbsp. plain flour; cook it on slow heat. Add pistachio nuts, chopped broccolis and stocks. Cook it on simmer for 4-5 minutes. Remove and blend it with hand blender.
Heat again and bring it to a boil. Lower the heat and add soaked saffron,milk, salt pepper, nutmeg powder.Simmer for 2minutes and remove.
Garnish with olive oil & coarsely ground pepper, serve hot.