Fry onions and crushed garlic clove in butter until caramelised.
Remove half the onion.
Add chicken stock, broccoli heads, broken into florets, and frozen peas.
Cook until broccoli has softened.
Blitz until smooth.
Stir flour and water together and add to soup.
Simmer for 10 minutes. Season.
Heat reserved onion, fennel seeds and toasted almonds in a pan.
Sprinkle over soup.