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Cream of Broccoli Soup

ingredients

serves 4.
1/8 cup (30 g) 6 teaspoons butter
2 shallots, finely chopped
1 lb (500 g) broccoli flowerets, chopped
1 large potato, diced
1 clove garlic, crushed
2 cups (500 ml) (16 fl oz) vegetable stock
2 cups (500 ml) (16 fl oz) milk
salt and pepper
pinch grated nutmeg

to garnish

2/3 cup (5 fl oz.) 160 ml single (light) cream
2 tablespoons (15 g) 1/2 oz ground almonds
1/4 teaspoon powdered saffron

method

1. Melt butter in a large saucepan, add shallots and cook for 2-3 minutes, until soft.

2. Add broccoli, potato and garlic, cover and cook gently for 5 minutes.

3. Add stock and bring to the boil, then cover and simmer for 20 minutes, until vegetables are tender.

4. Puree in a blender or food processor, then return soup to pan and add milk and salt and pepper and nutmeg. Reheat gently.

5. To garnish, divide cream between 2 bowls.

6. Mix ground almonds into one and saffron into the other.

7. Ladle soup into individual bowls and place alternate swirls of cream mixtures on top of each.

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