I mentioned making soup the other day and Steph from The biopsy report asked if I had any interesting ideas. My favourite at the moment is Broccoli & Almond. It is one of my regulars at this time of year. I have been known to consume a pint of it with a couple of slices of my own wheaten bread for lunch. As my father used to say ‘It is good enough to put hair on your chest!’
Broccoli & Almond Soup
1 red Onion peeled & chopped
2tbsp Sunflower Oil
2 pints Chicken stock
2ozs ground Almonds
1 Bay Leaf
5 fluid oz’s single Cream
1 lb Broccoli florets Pepper & Salt
A dash of Vermouth or White Wine (optional)
(I use one bunch of broccoli florets and stalk chopped finely)
In microwave safe bowl cook onion for 45 seconds on High.
Add chopped broccoli, ground almonds and 6 oz’s of stock and cook for 12 min or until tender stir twice. In food processor with knife blade attached or blender process mixture until smooth. Return to the bowl add remainder of stock plus half the cream and season with salt & pepper. Cook covered on High for 4 min. Just before serving swirl in remaining cream and booze.
The recipe came to me for microwave cooking but I make the soup on the stove in the traditional way and think the flavour is better. At this stage I judge the weights etc by looking at them in the pot!
Making this soup for myself I leave out the cream and add extra liquid as I have problems with dairy products. You may wish to sweat the onions in butter.
I have the soup fresh the day I make it and freeze the remainder in portions suitable for one person ready to pull out on days when I don’t feel like cooking.