Broccoli soup

Broccoli soup




Here we’ve reserved the very tops of the florets and sautéed them separately for a garnish, and cooked the stalks for the soup base. By all means use all the broccoli in the soup – the texture will just be a little grainy.

Serves 4
1 tbsp olive oil
1 onion, diced
4 garlic cloves, bruised
2 heads (750gm) broccoli, top of the florets removed, stalks chopped
1 potato (240gm), peeled and chopped
1 litre (4 cups) chicken or vegetable stock
185 ml pouring cream
4 thick slices rye bread
2 tbsp butter, plus extra melted for brushing
125 gm Gorgonzola, crumbled

1 - Preheat oven to 200C. Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (5 minutes). Add broccoli stalks, potato and stock, bring to the boil, then reduce to a simmer and cook until stalks and potato are tender (13-15 minutes). Cool briefly, then purée with a hand-held blender, or in an upright blender. Season to taste, stir in cream and bring back to a simmer.

2 - Meanwhile, place rye bread on an oven tray and brush with melted butter, then bake in oven until
starting to turn golden (4-6 minutes). Top with cheese and bake until cheese melts (3-5 minutes).

3 - Heat remaining butter in a frying pan over high heat, add broccoli florets and sauté until tender (3-5 minutes).

4 - Top soup with broccoli florets and serve with cheese toasts.
Broccoli soup Reviewed by Unknown on 2/28/2020 Rating: 5
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