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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesCream of Broccoli Soup
Ingredients
Serves: 6
12 Spring onions, finely sliced 2 Large Carrots, sliced 2 sticks Celery, sliced 2 Cloves Garlic, crushed 1 Bay leaf 225 ml Water (8 fl oz) 350 Gram Broccoli, sliced (12 oz) 1/2 Teaspoon Paprika 600 ml Chicken stock (1 pint) 450 ml Milk (3/4 pint) Salt Freshly ground black pepper 150 ml Single cream (1/4 pint) Croutons to serve Method
Place the spring onions, carrot, celery, garlic and bay leaf into a large saucepan. Add the water and bring to the boil.
Cover and simmer gently for 15-20 minutes or until the vegetables are tender. Remove from the heat and add the broccoli, paprika, stock and milk. Season lightly, return to the heat and cook for a further 10 minutes, stirring occasionally. Cool slightly, then pur�e in a food processor or blender until smooth. Stir in most of the cream, saving a little for garnish. Reheat gently. Garnish with fresh cream and croutons.
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