Broccoli Soup

 

20-30g butter
3-4 tbs olive oil
2 onions, peeled and roughly chopped
4 garlic cloves, chopped
1 kg broccoli, washed, stalks removed, roughly chopped
1/2 tsp dried chilli flakes
2 1/2 litres chicken or vegetable stock
200-300 ml cream

Heat oil and butter in a large saucepan over a high heat.

Add onion and garlic.

Fry and Stir regularly until the onion is soft and the garlic aromatic.

Add broccoli, continue to fry, stir to coat in oil and butter.

Add chilli flakes, stir.

Add stock to cover.

Bring to the boil, then lower heat.

Cover and cook until the broccoli is soft, about 10-15 minutes.

Remove from the heat.

Process in batches in the food processor until smooth. Processing this in the blender or vitamix does not work very well.

Return to the stove and warm through.

Add cream before serving and gently stir to combine.

Try this with cheesy garlic bread toasty slices.

Add a small handful of chopped dill leaves for extra flavour.

Serve with crusty buttered sourdough.

Try this served with yoghurt and extra chilli on the side.

Try this with a bunch of silverbeet (washed and sliced) thrown in with the broccoli for extra flavour.