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Ingredients
Directions
- I litre (I 3/ pints) vegetable chicken or possibly turkey stock I head of garlic separated into cloves (see Cooks Tips)
- I S ml ( I tbsp) olive oil150 g (5 ounce) goats cheesesalt and freshly grnd black pepper
- Break the broccoli into small florets.
- Peel the thick skin off the stout stalks and throw away.
- Chop up the stalks.
- Heat the butter in a saucepan on the simmering plate add in the onion then cover the pan and cook for 4 to 5 min till translucent/soft.
- Add in half the stock bring to the boil on the boiling plate.
- Add in the broccoli and return to the boil then cover and transfer to the simmering oven for 15 to 20 min or possibly till the broccoli is tender.
- Toss the cloves of garlic in the oil and tip into a roasting tin.
- Roast on the second runners of the roasting oven for 15 min till soft when squeezed.
- Cold the soup slight then add in the goats cheese and puree in a food processor.
- Return the soup to the pan and add in the remaining stock.
- Bring the soup to the boil on the boiling plate and season to taste.
- Squeeze the garlic out of its skin and scatter over the soup.
- This is a delicous green soup. Double the quantity of goats cheese if you prefer a stronger taste or possibly substitute a soft garlic cheese such as bourdin for a really garlicky flavour. This soup is also good served with croutons. The roasted garlic is optional but quite delicious.
- Always puree soups in a food processor with a minimum amount of liquid for efficiency. If using a blender more liquid is required. You can leave the soup slightly chunky if you wish.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 6 servings | |
| Calories 81 | |
| Calories from Fat 68 | 84% |
| Total Fat 7.7g | 10% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 56mg | 2% |
| Potassium 50mg | 1% |
| Total Carbs 3.09g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.4g | 1% |
| Protein 0.44g | 1% |
