I love making vegetable soups like this one for autumn lunches. Our days here at the moment are beautiful and sunny but the winds can be icy. Broccoli is just $1.99 a kilo at our local fruit shed, so it seemed like the perfect time to make this soup.
This is a recipe that I started making just last year. I have torn it from a newspaper, it is, I think, a Donna Hay recipe.
Broccoli Soup
serves 4
• 50 grams unsalted butter
• 1 leek (rinsed and sliced)
• 2 cloves garlic (crushed)
• 1 head broccoli (chopped)
• 4 cups of chicken or vegetable stock
• 100 grams baby spinach leaves
• 1 cup single cream (pouring or pure cream)
• 1 tablespoons lemon juice
• salt and pepper
In a deep heavy based stockpot, melt the butter and add the leek and garlic. Gently saute until the leek is tender, about 5 minutes. Add the broccoli florets and stock and bring to the boil. Cook for 8-10 minutes until the broccoli is tender. Add the spinach and cook for a further 2 minutes. Puree the soup until smooth and return to the pot. Stir in the cream, lemon juice and season to taste. Once the cream has heated through, serve immediately.
