|Broccoli soup with mascarpone and toasted almonds|
I'm Popeye the sailor man
And I live in a caravan
I'm strong to the finish
Cos I eat my spinach
I'm Popeye the sailor man.
My children, like me, were more keen on peas, tomatoes and carrots. I managed to disguise most vegetables in risottos with lots of parmesan cheese, or in Torte Salate.
I have two favourite recipes for broccoli, one with pasta and one that is a soup. This evening we had Broccoli soup. This is a recipe that works just as well with carrots or courgettes.
1 onion finely chopped
1 clove garlic- optional
700 g broccoli florets or carrots peeled and chopped or courgettes washed and sliced
2 potatoes peeled and chopped
400g cannelini beans - optional-
Almonds - toasted - optional
Dollop of creme fraiche to garnish - optional
900ml stock or water
Salt and pepper
Melt a knob of butter in a large saucepan
Add the prepared vegetables , put the lid on and cook gently for a few minutes so the flavours develop.
Add the stock and bring to the boil then turn the heat down and simmer gently until the vegetables are cooked.
Add the beans if using, they go well with the broccoli.
Puree with a hand held blender.
Serve in bowls and garnish to taste.
This evening I used mascarpone and toasted almonds.