Creamed Broccoli Soup
SP English 40mins
Serves 4 Hot
Vegetable Vegetables Soups Starter England British
1kg/2.2lb Broccoli (fresh or frozen), chopped
2 Sticks Celery, thinly sliced
1 Large Onion, thinly sliced
960ml/32fl.oz. Fresh Chicken Stock
¼ teasp Ground Cloves
Salt and White Pepper
A squeeze of Lemon Juice
A dash of Tabasco sauce
360ml/12fl.oz. Double Cream
1. Place the broccoli in a large saucepan together with the celery, onion and
stock bring to the boil then reduce the heat, partially cover and simmer for
15-20 minutes until the vegetables are very
2. Allow to cool slightly then transfer to a blender or food processor and
process until very smooth.
3. Return the soup to the rinsed out pan, add the remaining ingredients and
reheat very gently, stirring constantly and being careful not to allow the soup
to boil. Serve the creamed broccoli soup hot.
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