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Speedy broccoli soup
27 Jan' 21

Speedy broccoli soup

 

 

 Serves 6 

Ingredients             

  • 350 g/12 oz broccoli
  • 1 leek, sliced
  •  1 celery stick, sliced
  • 1 garlic clove
  • 350 g/12 oz potato
  • 1 litre13/4 pint
  • 1 bay leaf  
  • freshly ground black pepper 
  • crusty bread or toasted croutons

                  

 

Steps 

 

Step 1:

 Cut the broccoli into florets and set aside. Cut the thicker broccoli stalks into 1-cm/1/2-inch dice and put into a large saucepan with the leek, celery, garlic, potato, stock, and bay leaf. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes 

 

Step 2:

Add the broccoli florets to the soup and return to the boil. Reduce the heat, cover, and simmer for a further 3-5 minutes, or until the potato and broccoli stalks are tender. 

 

Step 3:

Remove from the heat and leave the soup to cool slightly. Remove and discard the bay leaf. Purée the soup, in small batches, in a food processor or blender until smooth. 

 

Step 4:

Return the soup to the saucepan and heat through thoroughly. Season to taste with pepper. Ladle the soup into warmed bowls and serve immediately with crusty bread or toasted croutons. 

 

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