Cook the broccoli florets in the stock until tender but still bright green.
Drain into a sieve over a bowl to catch the stock. Refresh the broccoli under cold running water to keep the bright green colour. Place the broccoli in a food processor and add a little of the stock and blend to a smooth purée. Add the cream and blend again. Taste and adjust the seasoning.
Toast the pine nuts in a dry frying pan, watching them carefully as they will burn in seconds.
Reheat the broccoli just before serving (if you do it too early it will lose its bright green colour) and spoon into individual ramekins. Top with pine nuts.