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Broccoli Soup (Soupe de Brocoli)
A warming soup that works well in
both the summer and winter months.
These quantities are for 2 people.
Complex Version: Ingredients 1 medium branch of broccoli 15g butter Olive oil 2 chopped shallots 1 large potato Salt & pepper 500ml vegetable or chicken stock 50ml cream
Preparation Melt 15g of butter in a large saucepan and add a tablespoon of olive oil. Chop the shallots and add to the pan along with the peeled and diced potato and a little salt & pepper. Soften and sweat the shallot and potato on a low heat with the lid on for 10 minutes.
Remove the hard base from the broccoli and peel off the very hard skin at the base. Remove the broccoli florets then chop the stalk into small cubes about 5mm x 5mm. Add the storks into the pot along with the chicken or vegetable stock. Bring up to the boil and simmer on a medium heat with the lid off for 10 minutes until softened.
Cut up the florets and add into the pan. Cook another 2 to 3 minutes with the lid off to soften the broccoli florets. Add in 50ml of cream, bring back to almost boiling then remove from the heat.
Liquidize in a food processor. If too thick, then add a little boiling water whilst liquidizing. Taste and re-season if required.
Simple Version: Ingredients 1 medium branch of broccoli Salt Water
Preparation Chop up the broccoli and boil in salted water in an uncovered pot until softened. Strain and save the water. In a liquidizer, blend up the broccoli, adding a little of the cooking water so that a smooth and rich soup is formed. Season to taste.
Serving Serve either version of the soup with chunks of rustic style bread. Do not leave hanging around if possible... serve as soon as possible, piping hot.
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Here, we provide two recipes, a very simple basic soup that is wholly
nutritional as well as a slightly more complex version that adds substance and
extra flavours. You don't need to serve up too much of either recipe
because they can be very filling and satisfying.