Broccoli is still plentiful at the Albany Farmers Market and it really does make a beautiful soup - honestly - but take care not to overcook the broccoli- also it is best eaten on the day as it can discolour - and that's not pretty!
In your soup pot or large saucepan melt about
70gms of butter (you can use oil but I prefer the richness of butter)
When the butter is melted toss into the pot
1 large brown onion (chopped)
1 large carrot (chopped)
3 crushed or just squashed large cloves of garlic
1 tablespoon of Ground Ginger.
Saute well together without burning or caramelising too far then add
1½ litres of Chicken stock, Vegetable Stock or Water
Bring to Boil and finally add
400/500gms of Broccoli, chopped and diced, florets and stalk (chop the stalk finely).
Cook until the broccoli is just tender.
Blitz in the Vitamizer or blender or use a stick wand - return pot to heat, warm through and add cream - 150ml should be enough. The soup can be thinned with water or milk
or thickened with more pureed broccoli stalk (or potato) or in desperation...cornflour. (6 good serves)
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