BROCCOLI and GINGER SOUP

Beautiful Spring broccoli is now in the market and makes a lovely soup – better than it may sound! The secret is not to overcook the broccoli to retain a great green colour

Enough for 4 – 6 serves you will need

1 large leek sliced and washed to remove any grit

1 diced large carrot

1 small potato peeled and dice

1 large head of broccoli – about 500gms - including stalk , finely chopped

3 large cloves of garlic- finely chopped

1, 4-5cms piece of peeled fresh ginger – grated or finely chopped
1+ litres of chicken stock

Oil or butter for cooking the veg

Method

In a large sturdy saucepan heat your butter or oil and add all the chopped vegetables except for the broccoli. Gentle sweat these vegetables over a gentle heat for as long as possible – without burning. Cover with baking paper on the top to encourage the full flavours to be brought out.

Pour in the chicken stock and bring to a gentle simmer – add all the broccoli and when return to simmer turn the heat off.

The soup is now ready to be liquidised until smooth – though I prefer to use a wand and to only puree to a stage where there are still small pieces of vegetable – giving the soup more texture.

To serve re-heat gently – don’t boil – and finally stir through about 100mls of cream before serving