Soups and salads

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Broccoli soup

1 large onion, finely chopped

1 tbsp butter

2 large heads broccoli, weighing about 450 g in total

Salt and freshly ground black pepper

750 ml water

425 ml milk

Grated nutmeg, to taste

Single cream (optional)

<!--1. Cook the onion in the butter until softened but not browned. Trim the broccoli and chop it, using the stalks and florets. Add the broccoli to the pan, tossing it in the hot juices, then season lightly and add the water. Bring to the boil then simmer for 30 to 40 min, until the broccoli is tender.

<!--2. Cool slightly, then puree the soup in a blender or mixie. Rinse the pan and then return the soup to it with the milk; heat slowly until almost boiling. Remove from the heat. Season to taste with salt and pepper and nutmeg and serve immediately with a swirl of cream.

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