Sharon is my very good friend who cooks this soup for her kids, and mine too when they stay over. It was the first soup ever that my children specifically requested! Happy birthday Mrs!
Fresh from the garden: broccoli, potatoes, spring onions, basil
Recipe source: adapted from a recipe by Sharon Quill
Serves: 6 or 24 tastes
Equipment:
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Ingredients:
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What to do:
- Fill the kettle up to the 1.5 litre mark and set to boil.
- Wash and scrub potatoes & cut into 2cm cubes – do not peel. Peel and finely chop the onion.
- Wash and trim spring onions, removing & discarding the tough outer layer. Slice into 1cm bits.
- Wash the broccoli & shake dry. Cut off the florets leaving them walnut-sized, and chop up the stems into pieces about 1cm cubes, trimming off any hard edges. Strip any leaves from the stalks (discarding the stalks) and slice the leaves into strips.
- Peel garlic cloves and finely slice.
- Meltthe butter in the large stockpot over medium heat and gently sauté the chopped onion and spring onion for 2 minutes.
- Add potato, garlic and bay leaves and turn with the wooden spoon so that the potato sweats in the butter. Add the hot water and bouillon or stock, bring to the boil then cover and simmer over low heat for 10 minutes.
- Meanwhile, if you’re using fresh basil, pick the basil leaves from the stalks and wash them, then spin dry. Using your fingers, tear them into smaller pieces.
- After the potatoes have simmered for 10 minutes, add the broccoli and cook for another 5 minutes. Remove the bay leaves and turn heat off. Drop the torn basil leaves, if using, into the soup or dollop in a tablespoon or two of pesto.
- With dry hands, plug in the handheld mixer and carefully whizz the soup until it is silky smooth. Add salt to taste and a good grind of pepper and ladle into bowls to serve.
Notes: What is bouillon and where do we keep it? Why do we tear the basil with our fingers?
The Bondi Cook 