Continuing the thread of ‘foods that most people seem to hate’ that was initiated by Brussels sprout, today we move onto a recipe I mentioned a few entries ago, a broccoli soup inspired by my friend Savannah. I’m sad to say that the back-up supply sitting in my freezer has just run out. However, that leads to happy news as it means it won’t be long till I make this soup again.
When I was a kid I would make little villages with my food before I ate it. I’m sure this wasn’t as much fun for my parents as it was for me. However, I loved it and I have been grateful to broccoli ever since not only for its great taste but also its perfect resemblance to a miniature tree. The one downfall of this recipe is that it reduces broccoli down from its amazing natural shape. But I suppose you can’t have your broccoli and eat it too!
Broccoli soup
2 garlic cloves, minced
1 Tbsp olive oil
1 carrot, peeled and chopped
2 sticks celery, chopped
1 medium onion, chopped
1/2 fennel, chopped
3 heads and stalks broccoli, chopped
2 small potatoes, peeled and chopped
4 cups vegetable stock
1/2 cup hard cheese (I used parmesan), grated
1 Tbsp olive oil
1 carrot, peeled and chopped
2 sticks celery, chopped
1 medium onion, chopped
1/2 fennel, chopped
3 heads and stalks broccoli, chopped
2 small potatoes, peeled and chopped
4 cups vegetable stock
1/2 cup hard cheese (I used parmesan), grated
In a large pot, fry the garlic, carrot, celery, onion and fennel on medium-low in the oil for 5-10 mins until soft but not browned
Add the broccoli, potatoes and stock and bring to a boil, reduce to a simmer and cover for 15-20 minutes, until the broccoli and potatoes are soft
Leave to cool slightly then blend until smooth
Add cheese and serve
I bought cream to serve with this soup but it was already so creamy that I didn’t need to add it, it is great as is.
A Day In The Food 