Ingredients
- 2 cups broccoli, cut into even sized florets, peel and cut the stalk into smallish pieces
- 1 tsp fresh dill (optional)
- 2 cups chicken or vegetable stock
- 1 clove of garlic, sliced thinly
- 1 cup milk, yoghurt or cream
- Salt and cracked pepper
- 80g good quality blue cheese or freshly grated parmesan (optional) for serving
BROCCOLI SOUP
Method
- Start by pouring the stock into a suitable size pot and bring to the boil
- Add the broccoli and cook gently until the broccoli it is just tender
- Add the garlic and fresh dill and cook for a further 10 minutes so that the broccoli is very tender but not so that it goes very a pale green
- Remove from the heat and blend until smooth, add the milk, yoghurt or cream and adjust the seasoning to suit
- Bring to the boil again and reduce immediately
- Serve in warm bowls with plenty of cheese and fresh bread!
Comments
This is a classic soup and one that I love especially when scattered with a little cheese. Serves 4
Thanks to Brydone Organics for providing the broccoli used in the demonstration
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