Quite often here in the cottage we prepare dishes with loads of ingredients… here is a recipe with very few! Simple and delicious… at home you can also add some walnuts to the finished soup if you like.
Fresh from the garden: broccoli
Equipment:
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Ingredients:
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What to do:
- Fill one of the stockpots with water and set to boil.
- Cut the broccoli into florets the size of a golf ball and wash, shake dry.
- When the water is at a rapid boil, add a tablespoon of cooking salt and then carefully drop in the broccoli and replace the lid to return to the boil.
- You will want to slice your goats’ cheese at this point. Dip the knife into the boiling hot water before each slice for even, smooth slices.
- Your broccoli is finished cooking when you can pierce it with little or no effort – should be about 4 minutes but check first.
- Place the colander over the 2nd stockpot, and then drain the broccoli into it, reserving the hot broccoli water.
- Using the slotted spoon, add the broccoli to the blender to fill about ¾ of the way and then pour enough of the broccoli water in to fill the blender half way. Add a pinch of flaked salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds. Check the seasoning.
- Place the slices of goats’ cheese into the centre of your serving bowls and then carefully pour the soup around.
- Drizzle lightly with a trickle of olive oil and serve at once.
Notes: Why do we put the lid on the stockpot when boiling water? What does ashed goats’ cheese taste like?
The Bondi Cook 