It’s certainly the weather for it! So I retrieved this from my old MsD site, a recipe from Bude’s Suzanne Davies
After being served thinly sliced broccoli stalks on top of pork I was very taken with the amount of flavour in these usually discarded parts of the broccoli. I decided to write and test a recipe for roasted broccoli soup but unlike the usual with potatoes, and sometimes onions, this is all about the flavour packed broccoli that is also packing a nutrient punch.
The addition of nuts adds a creaminess and lots of nutrients without any dairy or carbohydrate.
You can spice it up with chilli, lemon and mint or if feeling indulgent some slices of chorizo or a quenelle of whipped goats cheese. However, here is the basic recipe and then garnish to your taste.
3 large heads of broccoli, including the stalks – British and local if possible.
(Approx 900g )
5-8 bulbs of garlic
1 tblsp of olive oil for roasting
a sprinkle of Cornish sea salt
100g or cashews
Cashews give a creamier and richer texture but you may use almonds if you prefer but these give a grainier texture to the soup.
2 organic vegetable or chicken stock cubes or 2 litres of stock.
a squeeze of lemon juice
chilli flakes or a few slivers of fresh chilli
thinly sliced cooked Chorizo
toasted nuts or seeds
whipped goats cheese shaped into a quenelle
Wash and drain the broccoli, then cut off the florets and thinly slice the stalks. Place in a large roasting tray with the garlic cloves in their skins.
Sprinkle with olive oil and a pinch of salt.
Roast in a preheated oven 200c or 180 c fan until the stalks are soft and not too charred. Keep an eye on it, all ovens are different.Approximately, 45-60 minutes. Remember to toss or turn the broccoli to stop it burning. Once cooked and soft remove from the oven and allow to cool.
Make the stock cubes up to 2 litres if using the them or have your stock to hand.
Squeeze the roasted garlic puree from the cloves, add a squeeze of lemon juice, then puree the broccoli, garlic and drained soaked almonds or cashews with a little of the stock until it resembles a smooth thick consistency then add the rest of the stock.
Place in bowls, drizzle with a little olive oil and garnish with your choice. I like to garnish mine with some chilly, a few dried flakes or fresh if I have it in the larder together with a little lemon zest. Or, if I am serving this soup to friends I make it a little more substantial with the whipped Goat’s cheese quenelle and some no knead bread.