6 oz potatoes
2 tbsp butter
1 onion, finely chopped
4.5 cups chicken stock
12 ozs. broccoli
Salt & freshly ground black pepper
4 ozs. blue cheese
2 slices white bread, crusts removed
2 tbsp sunflower oil
1 tbsp butter
1 garlic clove, finely chopped
Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, 5 min or until soft. Add stock and potatoes, bring to a boil, reduce heat, cover & simmer 15 min (see timing notes below), Cut broccoli into flowerets and add to pan. Return to a boil, reduce heat, cover & simmer 6 min or until vegetables are tender. (see timing notes below)
Meanwhile, make croutons. Cut bread into shapes w/ a pastry cutter. Heat oil, butter and garlic in a skillet and fry bread shapes on both sides until crisp and golden. Remove w/ a slotted spoon and drain on paper towels. Puree soup in a blender or food processor. Return to rised out pan, add salt and pepper, then crumble in cheese. Reheat gently w/o boiling, until cheese has melted. Garnish w/ croutons and serve.
From "The Complete Step-By-Step Cookbook", Copyright 1998 Salamander
I recommend that you buy the book if you find it.
Timing notes: The original recipe says to cook the broccoli 10 min and then cook another 10 minutes after adding the broccoli but that makes it drab olive green. After blending you couldn't tell how sad looking the green was but it might be prettier to cook the potatoes more before adding broccoli and then only cook the broccoli 5-6 min. I've changed the instructions above to reflect my preference.
Todo, try store bought croutons as a time saver. The fresh croutons
were quite nice, but they got soggy very quickly.
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