I think this is my first time making cream based soup, its been pretty interesting and easy actually.
Adapted the recipe from Donna Hay. The one thing that I dont like about her is that the chicken in her chicken dishes always looks REALLY REALLY white and overcooked; its not appealing. But anyway, its broccoli soup for now.
Serves 3 or 4
1 tbsp olive oil
1/4 white onion, sliced
2 cups chicken or vegetable stock
2 medium size potatoes, peeled and finely chopped
1 head broccoli, chopped
2/3 cup cream
salt and pepper
Toast; the way you like it.
- Heat olive oil in a pot, sweat onions in it for a couple of seconds. There’s no need to wilt it.
- Add in potatoes and broccoli (leave 1 or 2 or the florets as extra) and stock. Cover and let it cook for 5-10 minutes or till the vegetables are soft.
- Puree the soup with a stick mixer or blender until smooth.
- Return to the pot and add cream, salt, pepper and extra broccoli florets and cook over medium heat for 3 minutes or until the broccoli is tender.
- While soup is cooking, make your toast. Sprinkle with parmesan and cook under hot grill for 2 minutes, or just plain toasted thin slice of bread would be good.
- Ladle the soup into bowls and serve
Yum yum..
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Will love to try it!
