Friday, April 15, 2011

Broccoli Soup

We know the idea of Broccoli Soup doesn’t exactly sound appealing, but this soup is utterly delicious! Served with Gruyere Cheese, it’s the perfect winter warmer. (Recipe from Australian Woman’s Weekly)

30g Butter
2 Medium Onions, chopped
500g Broccoli, chopped
4 Cups Water
1 Chicken Stock cube
1/3 cup Cream
½ cup Gruyere, grated
Salt and Black Pepper to taste

How to make it
Melt butter in a large saucepan and add onions.
Cook on medium heat until onions are soft, about 2 minutes.
Add Broccoli, Water and stock. Bring to the boil, reduce heat and simmer for 30 minutes.
Blend or liquidise mixture in batches until smooth.
Once everything is liquidised to a consistency that you like, return to the pan and add cream. Reheat without boiling.
Season to taste with salt and black pepper.

Garnish with grated Gruyere, Croutons and a dusting of Paprika.

  • You can make this soup up to 2 days ahead of serving, and it can be frozen for 2 months.

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