Monday, July 21, 2003
This had been in the bsn shared files:
Broccoli & Potato Soup
*serves 4*
2 tbsp olive oil
2 potatoes, diced
1 onion, diced
225g / 8 oz broccoli florets
125 g / 4 1/2 oz blue cheese, crumbled
1 litre / 1 3/4 pints / 4 1/2 cups vegetable stock
150 ml / 1/4 pint / 2/3 cup double (heavy) cream
pinch of paprika
salt and pepper
Heat the oil in a large saucepan. Add the potatoes and onion. Sautee', stirring constantly, for 5 minutes.
Reserve a few broccoli florets for the garnish and add the remaining broccoli to the pan. Add the cheese and vegetable stock.
Bring to a boil, then reduce the heat, cover the pan and simmer for 25 minutes until the potatoes are tender.
Transfer the soup to a food processor or blender in batches and process until the mixture is smooth. Alternatively, press the vegetables through a strainer with the back of a wooden spoon.
Return the puree' to a clean saucepan and stir in the double cream and a pinch of paprika. Season to taste with salt and pepper.
Blanch the reserved broccoli florets in a little boiling water for about 2 minutes, then lift them out of the pan with a slotted spoon.
Pour the soup into warmed individual bowls and garnish with the broccoli florets and a sprinkling of paprika. Serve immediately.
Hey, you - more food stuff... mmmexchange
