 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Love the broccoli and cheese together. Creamy and yummy and great to make with the winter creeping in. Serve with warm crusty brown bread. Ingredients:
50g butter |
1 onion, chopped |
1 kg broccoli, cut into stalks and florets |
1 large potato, quartered |
1.5 litres vegetable stock |
125ml single cream |
1 tablespoon lemon juiice |
1 teaspoon worcestershire sauce |
few drops of tabasco sauce |
125g mature cheddar cheese, grated (i like to add at least 250g) |
salt and pepper to taste |
watercress sprigs to garnish (i like to use chilli flakes) |
Directions:
1. Melt the butter in a large saucepan.
2. Add the onion and broccoli stalks and cook, covered, for 5 minutes over a moderate heat. Stirring frequently.
3. Add the broccoli florets, potato and vegetable stock to the pan.
4. Bring the mixture to the boil and cook, partially covered, for 5 minutes.
5. Season the soup to taste and continue to cook over a moderate heat for 20 minutes or until all the vegetables are soft.
6. Puree the mixture in batches in a blender or food processor, transfering each batch to a clean saucepan.
7. Add the cream, lemon juice, Worcestershire sauce and a few drops of Tabasco to the pan.
8. Simmer for 3-5 minutes (do not boil or the soup will curdle)
9. Just before serving, stir in the grated cheese.
10. Garnish each portion with sprigs of watercress (or the chilli flakes)
|
|