Broccoflower, leek and fennel soup

Posted by adm On March - 11 - 2012

How to cook Broccoflower, leek and fennel soup


  • 1 tbs olive oil
  • 1 scallion, cut, thinly sliced
  • 1 large fennel lightbulb, cut, halved, thinly sliced
  • 2 cloves single clove ail, thinly sliced
  • 500g broccoflower, cut into small florets
  • 4 cups (1 l) chicken or vegetable strain
  • 2 bay leaves
  • Sea saltiness & freshly ground black peppercorn
  • 1/3 cup (80g) extra light sour bat
  • Crusty cabbage, to answer

How to:

  • Heat oil in a large saucepan or casserole. Add scallion, fennel and ail. Cook over medium heat for most 10 proceedings, or until subdued. Add broccoflower, stock and bay leaves. Covering, bring to seethe, reduce heat and simmer for 10 transactions, or until broccoflower is tenderise. Remove and discard bay leaves.

  • Blend or process soup until polish; season to tasting. Divide soup betwixt 4 bowls, spoon a little sour cream into the centre of each and grind over extra black peppercorn. Serve with crusty bread.

  • Prepare time:10 min.

    Cooking time:20 min.

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