Spring ? Soup Recipe

Well I guess it is spring in name only since we are still having snow. One beautiful flower has dared to bloom in the garden and I watched as it was blown and battered and snowed on for its efforts.
I guess we eat soup all year round here in Scotland because even in July and August we get some cold and drizzly days. I think I have posted a Broccoli Soup recipe before, but lets be honest, some things are worth repeating, especially if they are as simple and as tasty as this.

Ingredients

• 1 tbsp olive oil
• 1 garlic clove, peeled and chopped
• 250ml/8¾fl oz chicken or vegetable stock (more if necessary)
• 200g/7oz broccoli florets
• salt and freshly ground black pepper
• drizzle cream, to serve 
  
  
  
  
  1. Heat the oil in a saucepan and sauté the garlic for 1-2 minutes.
  2. Pour the chicken or vegetable stock into the pan and add the broccoli florets.
  3. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.
  4. Season to taste, then transfer to a liquidizer. Blend until smooth.
  5. Ladle the soup into serving bowls and drizzle with cream to serve.
     
     
     
     
     
     

I used sour cream for mine and served with grated cheddar cheese and green olive breads, and it was absolutely delicious.

Valerie
xxx