1 medium onion
4 cloves garlic
1 large head of broccoli including stalk
2 cups chicken stock
2 Tbsp olive oil
Salt and pepper
Dollop of sour creme or yoghurt (optional)
For the soup, I'm tossing in some young Spanish onions, picked well before maturity, but why buy an onion when they're already in your garden. I'm also using young garlic from the garden. I encourage everyone to start a garlic patch. You won't be disappointed and they are super easy to grow.
Peel the stalks of the broccoli to remove any woodiness of texture. Chop up onion, garlic and the broccoli and pan fry it in about 2 Tbsp of olive oil (less if you can manage it).
Start with the onion, add the garlic then the broccoli -- stalks, florets and all.
Add in the chicken stock (vegetable stock if you are a vegetarian) cover and cook for about 15 - 20 minutes on a medium heat. I happen to make my own chicken stock, but you can use store bought.
Uncover and ladle the fixings (not the stock) into a food processor and puree it. Do this in batches. Be careful, it's hot! Return the puree to the pot, stir and season.
It's quite yummy for a basic broccoli soup that is low in cholesterol and fairly quick to make. You can add yoghurt or cream for a milkier texture, but why add calories when the puree step already does that for you. Besides you want to taste the fruits of your garden, don't you? A flourish of chopped chives or parsley can also replace that dollop of sour creme on top. Enjoy.