Method

• Melt the butter in a large saucepan. Add the onion and leeks, cook on a low heat for 5 minutes or until the vegetables are soft and translucent. Add the flour and cook for 1 minute. Gradually add the milk followed by the stock, stirring continuously.
• Add the broccoli florets, whole Black Garlic cloves and the bay leaf to the saucepan. 
• Bring the soup to the boil, simmer for 5 – 10 minutes or until the broccoli is soft. Remove the bay leaf.
• Reduce the heat then add the cubed Brie, stirring until the cheese has melted.
• Liquidise the soup in a blender or with a hand blender until smooth. Season to taste with salt and white pepper.
• When ready to serve, add the cream and reheat gently without letting the soup boil.
• Ladle the soup into bowls. Garnish with a swirl of cream, a little finely sliced Black Garlic cloves and some snipped chives.