I have been doing some Best Buy listings for Sandra over at the $120 Food Challenge. (She has scored a recipe book deal as a result of her brilliant blog, by the way. How cool is that?!)
As I may have mentioned before, I am keen to shop smart, and in season.
So when I saw fresh broccoli at 39c a kilo, I bought a load, and hoped I could score some good recipes......
(39c a kilo? Amazing.)
I was reminded by a fellow twittery person, when I called for recipes, of broccoli soup.
So here is the result - some of you may recognise this recipe. (He may be famous, but he copied me. I can't even type his name. We have a past, after all............and I am damn sure he Googles himself.)
Very easy, minimal ingredients, very healthy.
Freshly ground black pepper
2 heads of fresh broccoli
60g grated mature cheddar or 4 slices of goats cheese
Olive oil, for garnish
Cut the florets off the heads of broccoli. Cut the stems into similarly sized pieces. Add all of the broccoli florets and stems to a pot of rapidly-boiling, salted water. Cover. Simmer for ten minutes.
Using a slotted spoon, remove all the cooked broccoli pieces and put into a blender. Keep the cooking water. Top the blender up to about halfway with cooking liquid. Blend carefully. (Go easy. Nothing worse that green boiling water splatting all over the kitchen.) Add more of the cooking water as necessary, to get the consistency of soup that you like best. Season.
If desired, add cheese (goats cheese or cheddar cheese) to the bottom of the bowls before pouring the soup in. Serve, drizzled with olive oil.
The cheese & the olive oil are optional. They do add a little something.
But, if you want a bowl of warmth, a bowl of comfort food for next to nothing calorie wise, leave them out. (Those days when you just want to be good but you also just want to eat and eat?) It is an amazingly creamy soup considering it is zero fat.........