Broccoli Soup

Too much broccoli? Don't despair.

This current crop I have made 3 pots of this soup so far. At the time of writing this we have harvested over 5 kilos of broccoli over a 2-3 month period.

It quite possibly sounds awful - broccoli soup - we even turned our nose up at the thought. But when you have working on a budget and you have an abundance of broccoli you overcome any doubt and give it a crack. We have been pleasantly surprised.

Even though we are in Spring this soup is a great super quick nutrious meal with a warm bread roll (home made). The 3rd pot will make it to the freezer this time.

At the time of this posting I used the last of shop purchased garlic (can't waste it) and shop purchased onions (ours are not ready yet). Because of time constraints I did not have any home made chicken stock so I used the Massel brand of stock cube because it is the most natural one on the market. If you don't use home made chicken stock keep the salt you add to a minimum.

This recipe is my adaption from a recipe by Sophia Young published on www.taste.com.au

Ingredients (serves 3)

• 1 1/ tbsp olive oil
• 1 onions, finely chopped
• 1 clove garlic, finely chopped
• 1 (200g) potato, cut into 3cm pieces
• 500g broccoli, stem and all - particularly if it fresh from your garden
• 1/4 cup (125ml) pouring cream
• Parsley chopped
• Season with Salt and Pepper to taste
  

Method

1. Heat oil in a heavy-based saucepan over low-medium heat and cook onions, garlic for 5 minutes. Add potatoes and 5 cups chicken stock and bring to the boil. Add broccoli and simmer for 10 minutes or until just tender. Cool slightly then blend in the pot using a stick blender or in batches in a conventional blender.
   
2. Reheat. Stir in cream and season to taste with pepper.

Note: If you are freezing this soup do not add the cream until ready to reheat.

Source

Notebook: - July 2006, Page 113

Recipe by Sophia Young