Broccoflower & pine nut soup
On February - 26 - 2012
Ingredients:
- 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.