1. Cut the onion, carrot, and celery into small pieces, and cut the broccoli into large pieces
2. After the pan is heated, add olive oil, add onions and fry for 2 minutes, add carrots and celery and fry for 1-2 minutes
3. Pour in the chicken broth, add broccoli, bay leaves, parsley stalks, and thyme, boil over high heat and turn to medium-low heat, keep it slightly boiling, boil for 30 minutes, and brush off the surface foam
4. Pick up the bay leaves and parsley stalks, and beat the soup into a smooth shape with a cooking machine
5. Pour the soup back into the pot and heat (do not boil), add the cream and stir, season with salt and pepper
Tips:1. Do not cover when cooking the soup, otherwise the vegetables will turn yellow
2. If there are green onions, try not to use carrots, because the color of carrots will make the soup yellow
