Broccoli with pine-nuts and cheese

I had a lot of broccoli. Children bought it, chopped it up, and then went to the mainland on the ferry. What else do I have to say. This is very easy.

INGREDIENTS:

  • Broccoli, cut into small florets
  • About 30g butter
  • A handful of pine-nuts
  • Salt and pepper
  • About 50g grated hard strong cheese

METHOD:

  • Steam the broccoli for about 5 minutes
  • Meanwhile, melt the butter in a small pan and fry the pine-nuts until slightly browned
  • Mix the butter, pine-nuts, salt, pepper and broccoli with the cheese

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.