COLLECTION NICE FOOD RECIPES - This is our new RECIPE:
Step 1:
You will need:
* 3 medium heads of broccoli , cut into small florets
* 4 Tbsp olive oil
* ½ onion , sliced
* 1 garlic clove , sliced
* 1 medium potato , diced into small cubes
* 2 1⁄8 pt vegetable stock
* 10 1⁄8 fl oz cream
* a pinch of nutmeg
* some salt and pepper
* 2 Tbsp almonds , toasted and sliced, for garnish
* 2 saucepans
* 1 wooden spoon
* 1 ladle
* 1 blender
Step 2:
Begin the soup
Put a saucepan onto a medium heat and allow it to warm through. Add the olive oil, onions, garlic and the potatoes and sweat for a few minutes without letting the onions colour. Stir occasionally to help the process.
Step 3:
Continue the soup
Once the garlic and onions have softened add the broccoli. Add the stock and cream and season with salt, pepper and nutmeg. Give it a little stir and bring it to a simmer. Still simmering, let it cook for 10 minutes then take it off the heat.
Step 4:
Purée the soup
Slowly ladle the soup in batches into the blender. Be very careful not to over-fill it. Put the lid on, leaving enough space for the steam to escape. If you do it too tightly the steam may not be able to escape and could blow the lid off. Pulse a few times and purée the soup on full power until it becomes smooth and lump free. Pour it back into the saucepan and take a look at the consistency. You may want to add or discard some of the liquid from the next batch. Purée the remaining soup into a smooth and creamy consistency.
Step 5:
Serve
Ladle the soup into individual serving bowls, garnish with slivers of toasted almonds and serve.
Step 1:
You will need:
* 3 medium heads of broccoli , cut into small florets
* 4 Tbsp olive oil
* ½ onion , sliced
* 1 garlic clove , sliced
* 1 medium potato , diced into small cubes
* 2 1⁄8 pt vegetable stock
* 10 1⁄8 fl oz cream
* a pinch of nutmeg
* some salt and pepper
* 2 Tbsp almonds , toasted and sliced, for garnish
* 2 saucepans
* 1 wooden spoon
* 1 ladle
* 1 blender
Step 2:
Begin the soup
Put a saucepan onto a medium heat and allow it to warm through. Add the olive oil, onions, garlic and the potatoes and sweat for a few minutes without letting the onions colour. Stir occasionally to help the process.
Step 3:
Continue the soup
Once the garlic and onions have softened add the broccoli. Add the stock and cream and season with salt, pepper and nutmeg. Give it a little stir and bring it to a simmer. Still simmering, let it cook for 10 minutes then take it off the heat.
Step 4:
Purée the soup
Slowly ladle the soup in batches into the blender. Be very careful not to over-fill it. Put the lid on, leaving enough space for the steam to escape. If you do it too tightly the steam may not be able to escape and could blow the lid off. Pulse a few times and purée the soup on full power until it becomes smooth and lump free. Pour it back into the saucepan and take a look at the consistency. You may want to add or discard some of the liquid from the next batch. Purée the remaining soup into a smooth and creamy consistency.
Step 5:
Serve
Ladle the soup into individual serving bowls, garnish with slivers of toasted almonds and serve.
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