Saturday, 5 March 2011
My Broccoli and Black Pepper Soup
I just enjoyed this tasty Broccoli and Black Pepper Soup that I put together on the spur of the moment. It is really easy to make; here's how I did it:
Four medium sized potatoes
Half a head of broccoli
Some salt, fresh black pepper, lemon thyme and cream
Cook the potatoes until soft. Add the broccoli and cook for about five minutes with the potatoes. Put the potatoes (you may need to cut it into smaller pieces), broccoli and about a cup of the broth in a blender and blend until smooth. Add lots of freshly ground black pepper, fresh lemon thyme, and salt to taste. (If you do not have lemon thyme you can use regular thyme and add a little lemon zest instead.) Dish into bowls. Stir in a little cream and garnish with black pepper and fresh thyme. (If you want to make it healthier, you can omit the cream and drizzle a little olive oil -- about a teaspoon per bowl -- instead.)
It can be a tasty appetiser for about four to six people, or a light dinner for two if served with good bread, like baguette (French loaf) and garlic butter.