Broccoflower & pine nut soup

Posted by adm On February - 26 - 2012

How to cook Broccoflower & pine nut soup


  • 1 tbs olive oil
  • 1 brown onion, finely sliced
  • 2 garlic cloves, humbled
  • 50g pine barmy
  • 800g broccoflower, cut into small florets
  • 4 cups (1 l) Campbell's vegetable strain
  • 1 cup (250ml) reduced fat milk
  • 1/2 cup (125ml) pick
  • 1/2 cup shredded fresh basil
  • Saltiness & freshly ground peppercorn
  • Small basil leaves, to help

How to:

  • Heat oil in saucepan over a medium oestrus. Add onion, garlic and pine bats, and make, stirring, for 8-10 minutes or until onion very subdued.

  • Add the broccoflower, stock and 1/2 cup (125ml) of weewee. Cover and steam over a low heat for 20-25 minutes or until the broccoflower is very bid. Set aside for 10 minutes to sang-froid.

  • Blend the broccoflower mixture and milk in batches until polish. Return to the pan and stir in the ointment. Stir over a low heat until warmed through. Stir in the basil. Season with salt and peppercorn.

  • Divide soup among serving bowls. Sprinkle with extra pepper and basil leaves to dish.

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