Broccoli and pine nut soup
On November - 25 - 2011
Ingredients:
- 1 tablespoon olive oil
- 1 brown onion, finely shredded
- 2 garlic cloves, low
- 1kg broccoli, cut, cut into small florets
- 4 cups vegetable strain
- 1/3 cup pine balmy
How to:
Heat oil in a large saucepan over medium-low hotness. Add onion and ail. Fake, stirring, for 8 to 10 minutes or until subdued.
Add broccoli, stock and 2 cups water to pan. Cover and bring to the seethe. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until tenderise. Remove from hotness.
Lag, heat a small frying pan over medium oestrus. Dry-fry pine bats, stirring, for 3 to 4 minutes or until prosperous. Add to soup.
Using a food processor or liquidizer, process soup, in batches, until still. Season with salt and peppercorn.
Return soup to pan. Stir over low rut for 8 minutes or until warmed through. Ladle into bowls and service.
When trimming broccoli, leave approximately 3cm of the stem inviolate.