Broccoli soup

Name: Broccoli soup
Yield: 6 servings
Cuisine: Can Be Frozen
Ingredients: 60.00 g butter; 1.00 broccoli florets; 2.00 onion chopped; 2.00 garlic cloves; 45.00 ml flour; 1.00 Litres stock chicken; 250.00 ml milk; nutmeg to taste; freshly ground black pepper; 250.00 ml cream; 45.00 ml sherry; 50.00 ml cream whipped, to garnish

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (12)

60.00 g	butter
1.00	broccoli — florets
2.00	onion — chopped
2.00	garlic — cloves
45.00 ml	flour
1.00 Litres	stock — chicken
250.00 ml	milk
	nutmeg — to taste
	freshly ground black pepper
250.00 ml	cream
45.00 ml	sherry
50.00 ml	cream — whipped, to garnish

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Method:

1. Melt butter in a pan, stir in the broccoli, chopped onions and crushed garlic and sauté over low heat for ten minutes.
2. Stir in the flour and cook for about 1 minute. Add chicken stock and milk with nutmeg and pepper, stir well and bring to the boil. Then simmer for 20 minutes until vegetables are tender.
3. Purée in liquidiser. Add cream and sherry and warm through.
4. Ladle into soup plates and drizzle in cream in a spiral. Draw a toothpick through the lines of cream to fan.
5. Can be served hot or cold.
Serves 6.