Puréed Broccoli Soup – recipe

pureed broccoli soup

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped yellow onion
  • 1 clove of garlic, minced
  • 1 1/2 lbs broccoli stems removed
  • 1 ear corn, kernels removed
  • 4 cups vegetable stock (preferably homemade)
  • Dried coriander
  • Sea salt and freshly ground pepper

Method:

  • In a stock pot, heat the olive oil over medium heat, add the onion and garlic, and cook until softened and fragrant, about 5 minutes.
  • Add the broccoli, corn, and vegetable stock and bring to a boil.
  • Reduce heat, and simmer over moderate heat until broccoli is tender and breakable with the end of a spoon, about 10 minutes.
  • In two cup increments, transfer the contents to a blender and purée until smooth (or your preferred consistency).
  • Season to taste with salt, pepper, and coriander.

many thanks to  Almost a Chef

What’s in season – January

The winter months are the time to enjoy British root vegetables and stores of local fruit. Being harvested this month are leeks, green cabbages, parsnips, turnips, sprouts, celeriac, jerusalem artichokes, shallots, mushrooms and forced rhubarb. From store, you can buy British apples and pears, beetroot and potatoes. Main crop carrots are either stored in the ground or kept in cold store to be available from September till the end of May. Onions are available most of the year.

Sources: The Soil Association, The Guardian, John Davenport, Bob Kennard, Farm, and the National Farmers’ Union.