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
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
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.
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.
serving amount
serves 4.
rate this recipe
9.6
out of 10
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