There’s no waste with this soup. Use the whole broccoli head, including the stalks, to really make the most of those valuable antioxidants.
Recipe provided by:
Readers Digest | Amazing meals
ingredients
- 1 litre chicken or vegetable stock
- 600g broccoli, cut into florets and stalks chopped
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- 2 tbsp long-grain rice
- 2 tbsp crème fraîche
- 1 tbsp flaked almonds, toasted
- salt and freshly ground black pepper
preparation method
- Bring the stock to the boil in a large saucepan. Set aside a few florets of broccoli for the garnish, then add the rest to the saucepan with the onion and garlic.
- Bring back to the boil and tip the rice into the saucepan. Cover and cook over a low heat for 20 minutes or until the broccoli and rice are tender.
- Meanwhile, cook the reserved broccoli florets in a little lightly salted, boiling water for 5 minutes until just tender. Refresh in cold water and drain on kitchen paper.
- Blend the soup in a blender or food processor, then return the soup to the pan. Add the crème fraîche and season to taste.
- Serve garnished with the separately cooked broccoli florets and the toasted almonds.
Copyright
Copyright by The Readers Digest Association, Inc. 2005
COOK SMART
*If preferred, you can substitute milk or single cream for the crème fraîche. *Add a few ice cubes to the water in which you refresh the broccoli florets in step 2: the cold will set their deep green colour.
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