Wednesday, 28 August 2013

Broccoli and Parmesan Soup

There is nothing nicer than a warm bowl of soup after school, it's warming and nourishing goodness just feels so good after a busy day of learning. Because broccoli is a good source of fibre and as a result takes longer to digest it will make concentrating on homework that bit easier too. This soup is quick to make and freezes perfectly so it is the ideal midweek snack.

Serves 6-8

1.5ltr Chicken stock
700g Fresh broccoli (about two medium heads)
1 Clove of garlic, peeled
Rind (or heel) of parmesan or grana padano cheese (or any hard cheese)

Bring the chicken stock to the boil in a large saucepan.

Cut the broccoli into florets and roughly chop the stalk, everything will cook at the same time if the stalk is chopped smaller than the florets. Bash the garlic clove with the heel of your hand so that it breaks apart slightly. Gently tip all the broccoli, bashed garlic glove and the rind of the parmesan cheese into the boiling chicken stock, bring to the boil.

Reduce the heat and simmer with the lid partially on for 8-10 minutes or until the broccoli is tender. Remove what is left of the parmesan rind from the soup and discard.

Liquidise the soup with a hand blender until smooth. Taste and season with salt and fresh ground black pepper. Reheat if needed and serve immediately.

Serve with some brown bread or with warmed ciabatta and perhaps a splash of cream.

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