Preparation Time
15 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
- 1kg broccoli
- 1 tbs olive oil
- 1 tbs butter
- 1 garlic clove, finely chopped
- 1.25L (5 cups) chicken or vegetable stock
Method
- Thinly slice the broccoli stems and break the heads into even-sized florets.
- Heat the oil and butter in a large saucepan over medium heat. Add the broccoli stem and garlic, and cook, stirring often, for 1 minute or until tender. Add the florets and stir until well combined.
- Add 1L (4 cups) of stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cover and cook for 15 minutes or until broccoli is soft but still green. Uncover. Set aside to cool slightly.
- Transfer half the mixture to the jug of a blender with half the remaining stock. Blend until smooth. Return to the pan. Repeat with remaining mixture and stock. Place over medium heat. Stir until heated through. Season with salt and pepper. .
- Ladle the soup among serving bowls. Season with pepper. Serve hot
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