Featured in the June 2010 handbook.

This is a very easy and tasty soup to make.  Even someone who doesn't like broccoli will love this soup. If you make it with vegetable stock it will be suitable for vegetarians.

1 dessertspoon of sunflower oil

1 medium onion, finely chopped

16 oz (450 g) broccoli, florets + (part of stalks) finely chopped

10 oz (285 g) potatoes, peeled and diced

2 pint ( aprox.1100 ml) chicken or vegetable stock

1 teaspoon grated nutmeg

salt and pepper to taste

chopped parsley or croutons to garnish

1. Sweat the chopped onion over gentle heat in the oil until glazed

2. Add broccoli stalks, florets, potatoes, stock, nutmeg and salt and pepper simmer gently until soft

3. Liquidize the soup 

4. Check seasoning

5. Optional: add 1 oz (3o g) unsalted butter to the hot soup and let it melt

6. Serve and garnish with chopped parsley