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Categories:Viewed: 69 - Published at: 6 years ago
Ingredients
- 375 gm Broccoli, cut into small pcs (12oz)
- 25 gm Butter, (1oz)
- 1 lrg Onion, minced
- 1 1/2 lt Vegetable stock, (2 1/2 pints)
- 1 x Lemon, de-seeded and cut into small cubes
- 10 lrg Garlic cloves, minced
- 426 ml Single cream, (15 floz) Salt to taste
- 1 x Strips lemon zest, to garnish
Method
- Reserve a few of the broccoli florets to garnish, and lightly steam the rest.
- In order to retain colour and crispness don't overcook .
- Remove the broccoli from the pan and let it cold.
- Heat the butter in a large saucepan over medium-low heat.
- Add in the onion, and fry till it begins to brown, stirring occasionally.
- Add in the broccoli, stock and lemon to the pan.
- Raise the heat till the soup barely simmers, turn the heat to low, cover and cook for 15 min, or possibly till the lemon is soft.
- Put the soup, in batches, through a food processor or possibly blender, along with the uncooked garlic.
- Add in the cream and salt to taste.
- Cold and refrigeratethe soup.
- Garnish the soup with the reserved broccoli florets and lemon zest strips to serve.
