Broccoli and cheese soup

Still in catch-up mode – 10 years of recipes to put back onto the site. This is an oldie and a goodie. It can be made using cooked brussel sprouts as well. The cheese thickens the soup and makes it so smooth.

INGREDIENTS:

  • 25g butter
  • 1 onion, chopped
  • Sprig of tarragon, chopped
  • 2 large potatoes, peeled and grated
  • Salt and pepper
  • 1.75 litres of stock
  • 700g broccoli, cooked
  • 175g grated cheese, cheddar or similar
  • 1 tbsp chopped parsley (could substitute chive flowers, or other herb garnish)

METHOD:

  • Melt the butter and fry the onion until soft, 5 minutes at least
  • Add the tarragon, potatoes, salt and pepper, mix and add enough stock to cover the ingredients.
  • Bring to the boil and then simmer for 10 minutes.
  • Add the cooked broccoli and the rest of the stock. Bring the soup back to the boil, and then use a soup blender to liquidise, until it is completely smooth.
  • Stir in the grated cheese and herbs, and heat through without boiling, before serving.

Tomato and sweet potato soup

First recipe of the new site.

I had a lonely sweet potato and I made this soup. It was lovely and creamy, and I think it could be adapted to include a variety of versions.

INGREDIENTS:

  • 1 Sweet potato
  • vegetable oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stick of celery, chopped
  • 1 can of chopped tomato
  • 900ml stock
  • salt and pepper
  • Tabasco sauce (optional)

METHOD:

  • Peel and chop the sweet potato boil for around 20 minutes until soft.
  • In the meantime, fry the chopped onion, carrot and celery in the vegetable oil over a low heat for around 10 minutes, until softened
  • Add the chopped tomato to the chopped onion mixture, and continue to cook for a further five minutes
  • Add the stock and the cooked potato, and blend with a soup wand, until smooth and creamy.
  • Season with salt, pepper, tabasco before serving.

VARIATIONS:

  • Non-vegan? Use a beef stock
  • Try adding peppers to the mix at the start
  • Consider serving a spicy version of the soup with sour cream