Suzanne’s Roasted Broccoli Soup

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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.

ingredients

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

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GARNISHES

chilli flakes or a few slivers of fresh chilli

thinly sliced cooked Chorizo

toasted nuts or seeds

whipped goats cheese shaped into a quenelle

mint

lemon zest

method

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.

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