Vegetable Cream Soup

Trim the broccoli and cauliflower and chop coarsely.
The core of the cauliflower and the broccoli should be used too.
Save a few tiny florets of broccoli to add later.

In a large pot, heat the oil over medium heat.
Add the garlic and sizzle until it smells fragrant.
Add the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.

Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste. Thin with stock or water if the soup is too thick. Add the cream if desired.