Broccoli Soup

1 kg broccoli, cut into florets 4 slices fresh goat’s cheese, (about 100g total) or 4 baby chevres ½ cup flaked almonds, or chopped walnuts, lightly toasted extra virgin olive oil, to drizzle   Place broccoli in a saucepan of 800ml (3 1/3 cups) boiling salted water, cover, and simmer for 4 minutes or until tender but still bright green.  Drain, reserving liquid.  Whiz broccoli in a blender with enough reserved liquid to give a velvety texture. Reheat soup in pan and season.  Place goat’s cheese in bowls and pour in the soup, to one side. Top with nuts, grind over pepper and drizzle with olive oil.   Serves 4