Wednesday, February 29, 2012


Creamy Broccoli Soup

2 cups stock (chicken or vegetable, choice is yours)
2 medium sized potatoes, peeled and chopped into cubes
175g broccoli, cut into small pieces
½ cup cream
salt and freshly ground white pepper
50g broccoli, extra for decoration, chopped into small pieces and par boiled
bacon, to serve

In a pan heat up the stock, then add the potatoes and broccoli.

Cook over medium heat, covered, until the vegetables are soft.

Blend until smooth.

Add the cream, season with salt and pepper, add the par-cooked broccoli and gently reheat (don't let it boil once you've added the cream).

Spoon into bowls and serve with crusty bread.


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The Boutique Markets Team