Saturday 1 December 2012


SILKY BROCCOLI SOUP              (4servings)

Fresh broccoli 300gms
Onions 20gms
Carrots 10gms
Garlic 4 to 6 cloves                                                            
Butter 15gms
Flour 15gms
Celery 5gms
Stock 500ml
Bay leaf 1nos
Peppercorns 4pcs
Milk 300ml
Salt to taste
Cinnamon 1 stick
Spinach 2 leaves


Whipped cream
Boiled broccoli


Fine chop all vegetables. Melt butter, saute onion and garlic for a few seconds. Add flour, carrots, broccoli, bay leaf, spinach, peppercorn and cinnamon stick. Stir for a minute. Add in stock and milk. Bring to boil. Remove scum. Lower heat and simmer for 20 minutes. Strain the liquid. Remove the spices. Puree the vegetables. Add back to the liquid. Reboil, pass through a soup strainer. Add salt and pepper. Pour into 4 soup cups.
Garnish with whipped cream and boiled broccoli flowerettes.

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