Serves 6
Ingredients
- 350 g/12 oz broccoli
- 1 leek, sliced
- 1 celery stick, sliced
- 1 garlic clove
- 350 g/12 oz potato
- 1 litre13/4 pint
- 1 bay leaf
- freshly ground black pepper
- crusty bread or toasted croutons
Steps
Step 1:
Cut the broccoli into florets and set aside. Cut the thicker broccoli stalks into 1-cm/1/2-inch dice and put into a large saucepan with the leek, celery, garlic, potato, stock, and bay leaf. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes
Step 2:
Add the broccoli florets to the soup and return to the boil. Reduce the heat, cover, and simmer for a further 3-5 minutes, or until the potato and broccoli stalks are tender.
Step 3:
Remove from the heat and leave the soup to cool slightly. Remove and discard the bay leaf. Purée the soup, in small batches, in a food processor or blender until smooth.
Step 4:
Return the soup to the saucepan and heat through thoroughly. Season to taste with pepper. Ladle the soup into warmed bowls and serve immediately with crusty bread or toasted croutons.
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