Friday, 7 January 2011

Broccoli Soup with Almonds

Miserable cold weather calls for a warming bowl of home-made soup.  Broccoli is full of nutrients like vitamin C and potassium to help ward off the cold and flu bugs associated with this time of year and the good thing about this particular soup is that it is made and ready to eat in 30 minutes.   Oh! and it's delicious.

You can add cheese instead of creme fraiche for a richer flavour (Stilton left over from Christmas would be great) just crumble it over when serving.

1 tbsp olive oil
1 clove garlic, peeled and chopped
300ml chicken stock
200g broccoli florets
100g broccoli stalks, chopped
2 shallots, finely chopped
Salt and freshly ground pepper
Creme Fraiche and toasted flaked almonds to serve

Heat the oil in a saucepan over a medium heat and sauté the chopped shallot for 1-2 minutes.  Add the chopped garlic and cook for a further 2 minutes.

Pour the chicken stock into the pan and add the broccoli florets and stalks.

Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.

Season to taste, then transfer to a liquidizer. Blend until smooth.

Ladle the soup into warm bowls,  drizzle with creme fraiche and sprinkle with toasted flaked almonds.

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