Soup on a cold winters day, waht could be more satisfying? My step-kids love soup and what a great way of getting them to eat vegetables. I am by no means a chef i just love food and love to cook it. I dont follow recipes to well infatc that is why i dont really do puddings. With puddings you have to follow recipes to get things to rise, set, thicken and so on and i am more of a shove it in and see what it taistes like, i like to experiment. If you have seen the film rattoulie then im more like that especialy when it comes to soups.

Whenever i make a new soup i never tell anyone what is in it, if i did then my fussy family would turn their noses up, so i wait until they have ate it all and they are pleasantly surprised.

If you are a soup lover then experiment with me, you wont go back to tinned soups afterwards!

Cream of Broccoli Soup recipe

Cream of Broccoli Soup recipe

ingredients

1/8 cup (30 g) 6 teaspoons butter
2 shallots, finely chopped
1 lb (500 g) broccoli flowerets, chopped
1 large potato, diced
1 clove garlic, crushed
2 cups (500 ml) (16 fl oz) vegetable stock
2 cups (500 ml) (16 fl oz) milk
salt and pepper
pinch grated nutmeg
to garnish
2/3 cup (5 fl oz.) 160 ml single (light) cream
2 tablespoons (15 g) 1/2 oz ground almonds
1/4 teaspoon powdered saffron

method
1. Melt butter in a large saucepan, add shallots and cook for 2-3 minutes, until soft.
2. Add broccoli, potato and garlic, cover and cook gently for 5 minutes.
3. Add stock and bring to the boil, then cover and simmer for 20 minutes, until vegetables are tender.
4. Puree in a blender or food processor, then return soup to pan and add milk and salt and pepper and nutmeg. Reheat gently.
5. To garnish, divide cream between 2 bowls.
6. Mix ground almonds into one and saffron into the other.
7. Ladle soup into individual bowls and place alternate swirls of cream mixtures on top of each.
serving amount
serves 4.