A few weeks ago, my colleague Kris emailed me; he asked if I’d like to do a soup trade with him once a week. He would bring in soup for lunch one day a week and I would do the same. You know how much I love my soups, therefore you wont be surprised that I immediately agreed!
So far, Kris has made Cock-A-Leekie soup, Spicy Tomato & Veg soup, then Squash & Parsnip soup. To add to the collection, I have made Yellow Split Pea soup, Leek & Potato soup and this marvellous Cream of Broccoli soup. Kris said it’s been the nicest soup yet, and I’ve had so much good feedback from all who tasted it, so I thought I’d post it (If you want the recipes for the other soups I mentioned, please feel free to ask!).
I found the recipe and video instruction here on Videojug – I swear I’m getting addicted to that site!
Anyone who reads this blog regularly, knows that I can’t help but deviate from the original recipes…
My version consists of this:
3 medium heads of broccoli, cut into florets
3 x small onions, diced
2 x cloves of garlic, minced
3 x medium potatoes, cubed
1ltr x veg stock
250ml x single cream
50ml x milk (I used whole)
1tsp x ground nutmeg
I didn’t bother with the toasted almonds; I don’t think the dish missed them at all!
I gently fried the onions, potatoes and garlic in some olive oil, for 10 mins.
I then added the broccoli, stock and cream.
After seasoning well with salt, pepper & nutmeg, I gave it all a good stir and simmered for 10 mins.
I used my hand blender to give it a smooth, creamy consistency.
I had some oatcakes and dairylea slices with this, as I didn’t imagine it would be very filling. How wrong I was! It’s deceptively filling, surprisingly rich (yet delicately flavoured) and deliciously creamy (ok enough of the M&S chat).
This was my first time using Nutmeg in a dish, and the subtle hint of it in the soup was really nice. I’m a new fan of Nutmeg! What other dishes do you like to use nutmeg in? Do you do any soup/lunch trades with your colleagues?