It seems to me the ever popular Broccoli Soup recipe is for
Broccoli and Stilton
Soup. I wanted to avoid having a dairy product in
my soup, so the soup could be kept for longer, which meant
leaving out an ingredient like Stilton. So this is my take
on Broccoli Soup.
You can't beat good home-made soup and this is another easy
one to make. When making this sort of soup quantities do not
have to be exact and ingredients can be changed to suit your
own personal taste.
I have used chicken stock cubes but if you want to keep your
soup vegetarian just replace the chicken stock cubes with
vegetable stock cubes. It will obviously change the flavour
slightly but it will still taste good.
Supermarket celery tends to be pre-washed, without any dirt
in sight, so all you need to do is top and tail it and then
chop it, including the inner leaves which are tender and full
of flavour and goodness. The great thing about making home
made soup is that there is little waste and you get all the
goodness from your ingredients.
750g Broccoli, cut into florets
750g Celery, chopped
4/5 Garlic cloves, roughly chopped
3 or 4 Chicken stock cubes
Bunch of fresh Parsley
Freshly ground Black pepper
the main stem from the Broccoli so that you are left with
the florets. Place in the pan.
and tail your celery and then chop it, including the inner
leaves. Add to the pan.
and roughly chop your garlic cloves. (You can use more or
less according to your tastes.) Add to the pan.
water to the pan so the level is about one inch from the
top of your pan. Bring to the boil and then leave to simmer
for an hour or so.
the soup to see how salty it is. At this stage you add three
chicken stock cubes. Once dissolved taste. (I prefer
Knorr stock cubes. I use the stock cubes both to enhance
the flavour but also to season the soup as stock cubes are
quite salty which is why you should add and then taste after
they have dissolved.) After tasting add the fourth chicken
stock cube if required.
chop your Parsley (plenty of it) and add to pan. Add a generous
few twists of freshly ground black pepper. Continue to simmer
for a further two or three minutes and then remove from
the soup in either a liquidiser (will need to do in batches)
or with a hand-held liquidiser so that a smooth consistency
immediately or leave to cool and store in the fridge and
reheat as required. If not using all at once only reheat
the amount you need each time and not the whole pan of soup.
anything like this does not require you to use precise amounts
so do not worry too much about weighing or the size of the
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