Broccoli & Walnut Soup

Broccoli & Walnut Soup

serves 4

Ingredients:

1 medium broccoli head, broken into florets

1 onion, roughly chopped

450ml / 3⁄4pt vegetable stock

450ml / 3⁄4pt milk

50g / 2oz walnut pieces

Salt and freshly ground black pepper

Preparation:

• Put the broccoli, onion and stock in a large heavy saucepan. Bring

to the boil, cover and simmer for about 15 minutes until soft.

• Add the milk and walnuts, and stir through. Puree in a blender or food

processor until smooth.

• Return the soup to the pan. Season to taste with salt and pepper, then

bring to just under boiling point – be careful not to scorch. Serve hot.

Delicious with plain or garlic croutons.

Tips:

Keep any good clean vegetable off-cuts and freeze. When you need a fresh vegetable stock, take off-cuts and place in a pot with cold water and a bay leaf. Bring to the boil and simmer for an hour. Strain. Use according to recipe.

For a dinner party, take a tablespoon of fresh cream for each serving and delicately pour the cream over the top of the soup, with a sprinkling of paprika.

Enjoy.