Start by cutting the broccoli's stem into bite size chunks and bite size florets at their base, keep separated as you'll be cooking them separately.
Bring a large pot to a medium-high heat and add olive oil, chopped onions, garlic, chili and chopped broccoli stems. Sauté, uncovered for about 10 minutes or until it starts to brown.
Add the warm chicken stock, cream, broccoli florets and stir, gently deglazing the base of the pot.
Allow the soup to simmer on a low-medium heat until the florets have fully cooked, about 10 minutes. Turn off the heat and season with salt and pepper to your taste.
Butter the sliced bread with butter, place on a baking sheet and grill in the oven on both sides until golden and crispy. I like 'em extra toasty as you can see :P
Serve with buttery toasted bread and enjoy!
