Posted by: Richard in Food
It’s quite some time since I last wrote up a recipe (There are quite a few in the archives), and thought it was high time I wrote up one of my favourite soup recipies.
Ingredients (for 4 servings)
A couple of good sized broccoli stems.
An onion
One or two large potatoes
A good vegetable stock
Pepper
A small amount of Stilton (5-10 cubic centimetres should do, as it has a strong taste) - Optional if you’d rather just have broccoli soup!
Instructions
Like any soup, it pretty much amounts to “Chop up the ingredients, cook them with a nice stock, and blitz it”. The key to quantity is, of course, the amount of liquid that results, and water is the main factor here in quantity and thickness. Add more for a thinner soup.
Wash and clean the ingredients.
Chop up the onion and potato (more potato to make it more ‘filling’). At least one large one.
Cut up the broccoli into large pieces, including the stem!. There’s plenty of flavour in the stems, and it’s disheartening to think many people throw the stems away!
Put the ingredients into a large pan, and cover with boiling water (enough to ensure the ingredients are well covered)
Add the vegetable stock (1 or 2 cubes/teaspoons depending on taste)
Bring to the boil, and leave to cook for 10 minutes (ensuring the potato is properly cooked)
Add the Broccoli, bring back to the boil for 3-4 minutes. Don’t overcook the broccoli, as you want it to remain bright green and fresh (the green colour fades when it starts getting overcooked).
At the last minute add the stilton. It’ll melt into the water.
Pepper to taste (There is probably salt enough in the vegetable stock).
Remove from the heat and blend/blitz/puree the soup.
This entry was posted on Wednesday, April 13th, 2005 at 3:36 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
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