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Tenderstem Broccoli Pea and Mint Soup

This recipe for Tenderstem Broccoli Pea and Mint Soup has been reproduced courtesy of www.tenderstem.co.uk

Go British with Tenderstem broccoli during British Food Fortnight

Celebrate the great British nation’s delicious, diverse and ever expanding range of home grown food during British Food Fortnight (18th September to 3rd October) with a selection of special home grown recipes from Tenderstem broccoli.

Now in its ninth year, British Food Fortnight is the biggest national celebration of the diverse and delicious range of food that Britain produces, and thanks to the efforts of Tenderstem broccoli growers across the country, British Tenderstem broccoli is now in good supply across the UK from early June through to late November.

Tenderstem broccoli has a mild, distinctive flavour and a texture more akin to asparagus than traditional broccoli and it's deliciously succulent. As the name suggests, Tenderstem broccoli is tender from floret to stem the whole vegetable can be eaten, unlike ordinary broccoli, which tends to have a thicker, more fibrous stem.

Below is a recipe that can be made using delicious British produce.

For more ideas on how to cook with delicious British Tenderstem broccoli visit www.tenderstem.co.uk

Tenderstem Broccoli Pea and Mint SoupIngredients for Tenderstem Broccoli Pea and Mint Soup

1 tbsp British rapeseed oil
25g butter
1 medium white British onion finely chopped
1 garlic clove peeled and finely chopped
400ml chicken stock
400g shelled peas or British frozen peas if not in season
100g British Tenderstem broccoli florets
Salt and cracked black pepper
Small bunch of mint shredded

How to make Tenderstem Broccoli Pea and Mint Soup

  • Melt the oil and the butter, add the onion and garlic and cook over a gentle heat until soft, about 10 minutes.
  • Add the chicken stock and bring to the boil, add the peas and Tenderstem and cook until they are soft (about 5 minutes).
  • Remove half of the soup and blend in a food processor then add back into the rest of the soup.
  • Season with salt and pepper. Stir in mint and serve.

Serves 4

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Published with permission of Tenderstem

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