Trim the broccoli into even-sized pieces. Do not discard the stalks, simply trim off the tough outer bits and slice them thinner (since they take longer to cook).

Melt the butter in a large pot and gently cook the onions until softened, but not caramelized.

Add the broccoli and the warm chicken broth and cover the pan with a lid, simmering for 25-30 minutes until the broccoli has completely softened.

Use a hand blender to blitz the mixture right there in the pan.

Stir in the soured cream and most of the grated cheese, stirring well to warm the whole lot through.

Season with salt and freshly ground black pepper and divide between four warm bowls. If you want to make it look attractive, swirl through a little sour cream.

Garnish with the remaining grated cheese and a few sliced chilies if you want a bit of ‘heat’.