I discovered some broccoli florets at the bottom of my vegetable drawer in the fridge that were about a week old and the tips were yellowing. I didn't want to throw them away (broccoli is SOOO good for you!) but they weren't at their best so decided to use them to make some broccoli soup using vegetable stock I had made earlier. If you don't have any home made vegetable stock (which freezes very well) then use a good brand like Marigold to make up the half litre you will need.
Approx 500 ml vegetable stock (see below for recipe)
1-2 tablesp. extra virgin olive oil
1 onion finely chopped
1-2 cloves garlic, crushed
Approx 150-200g broccoli florets, finely chopped
1 small - medium potato, finely chopped
Nutmeg
Salt & Pepper
Grated Stilton (optional)
Fry the onion and garlic in about 1-2 tablesp. of olive oil until soft and translucent over a medium heat. Add the broccoli and potato and fry for another 2 - 3 minutes. Add the stock, bring to the boil and simmer for around 12-15 minutes. Season with some grated nutmeg and salt and pepper, then blitz in a food processor or blender until smooth.
To make it extra special, crumble in some grated stilton before serving.
Vegetable Stock Recipe
1 onion quartered
1-2 carrots quartered
1-2 sticks celery (with leaves) chopped into 3 or 4 pieces
Small handful parsley
1-2 bayleaves split
a few peppercorns
Any green leaves from cabbage or sprouts lurking in the fridge (optional)
Few bits dried mushroom (optional)
Put everything in a large pot (approx 3 litres). Bring to the boil and reduce to about half to a third of the original amount. Use as required.
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