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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Smooth and satisfying, this tasty broccoli soup makes a special appetizer or terrific light lunch. Ingredients:
1 ounce butter |
2 garlic cloves, crushed |
1 onion, diced |
8 ounces potatoes, peeled and diced |
5 tablespoons white wine |
3 cups vegetable broth |
2 heads broccoli |
1 pinch black pepper |
2/3 cup heavy cream |
3 ounces sliced almonds, toasted |
1 ounce parsley, finely chopped |
salt and pepper |
Directions:
1. Heat up a large saucepan on the stove and add the butter, once foaming add the chopped garlic and onion and fry gently for 2-3 minutes, until softened but not browned.
2. Then add the potatoes, white wine and broth. Bring to the boil and simmer for 5 minutes.
3. Chop the broccoli up into small pieces and add to the pan. Continue to cook for a further 6-8 minutes, until the vegetables are soft.
4. Add the cream and half of the almonds, together with the parsley.
5. Remove from the heat and leave to cool slightly. Blend in a food processor until smooth, and then return the soup to the pan and season to taste with salt and freshly ground black pepper.
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