Friday, 29 July 2011
Broccoli and Leek Soup
500 Grams Broccoli.
3-4 Cloves Garlic .
2 Tablespoon Olive Oil
1 Tablespoon Butter.
2 Tablespoons Parmesan ( Shredded and to be added into the soup)
2 Tablespoons Parmesan ( to be sprinkled on each individual soup bowls )
Freshly Crushed Black Pepper.
Salt To Taste
Juice Of 1/2 or 1 Lemon.
Leeks are grown in loose, sandy soil and often have grit lodged between their leaves. To clean a leek, trim off the roots and the tough, dark tops of the leaves. Peel away the outer layer from the stalk and discard. Wash thoroughly , and then dice the leek into discs .
Peel the tough outer layer of the broccoli stem , Cut the stem off the main flower and chop the stem into small pieces . Separate the broccoli florets .
Take boiling water to which you need to add one teaspoon of sugar ( sugar helps in retaining the freshness and green color of green vegetables while boiling ) parboil the broccoli for 30 seconds , strain cool , and mince 80 % of the broccoli . The rest chop not too fine .
In a large saucepan heat up the oil ( not butter ), then add the freshly ground pepper and garlic . Once the pepper emits its aroma ( 30 seconds ? ) add the leak , stir , cover and cook on low heat allowing the leak to slowly soften - this releases flavors and taste . After ten minutes when the leek are soft , add the minced broccoli .Next add the butter , mix and cook covered another ten minutes .
Now add the remaining broccoli , 1 liter of vegetable stock ( or water and later add cubes to flavor ) cover and simmer the soup for another 10-15 minutes .
At the end add grated Parmesan to the soup along with the juice of half a lemon . Adjust the flavors and while serving sprinkle more cheeses over each bowl . Enjoy a healthy and wholesome soup !
Broccoli is rich in cancer-fighting beta-carotene, vitamin C and folate; it also provides a good dose of calcium.