Cream of Broccoli Soup
Yield: 6 servings
12 spring onions, finely sliced
2 large carrots, sliced
2 sticks celery, sliced
2 cloves garlic, crushed
1 bay leaf
225 ml water
350 g broccoli, sliced
1/2 teaspoon paprika
600 ml chicken stock
450 ml milk
salt and fresh ground black pepper
150 ml single cream
croutons, to serve
Place 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,
Cool slightly, then puree 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.