Break the broccoli into smaller bunches and boil in salted water. (I was using a large bunch - if it's small, 1/2 is fine). Thinly slice the onion.
Melt butter in a pot and sauté the onion without burning. Add the broccoli and stir-fry lightly.
Add water and soup stock cube into the pot and simmer until the vegetables are so soft that they fall apart (roughly 20 to 25 minutes ☆).
Add the creamed corn and let it come to a boil. Turn the heat off. Blend in a food processor until smooth and return it to the pot.
Stir over low heat and stir in the milk until it reaches your preferred thickness. Season with salt and pepper to finish.
Here, I chopped up the broccoli into small pieces and topped the soup with it. It's subtly sweet and delicious.
Story Behind this Recipe
A teacher from the cafeteria in my child's nursery told me about using creamed corn in nanohana (broccolini) potage. I thought that must also work with broccoli. That's how this recipe came about.
You can make broccoli-only potage using the method described in my other potage recipes, Carrot Potage (Recipe ID: 732350) or Sweet Potato Potage (Recipe ID: 740623). I think adding creamed corn makes the soup even sweeter and easier for kids to drink. ( O )