Broccoli and Pine Nut Soup

[Guest guest]

Broccoli and Pine Nut Soup

 

 

1 tablespoon (4 tsp) olive oil

1 brown (yellow) onion, finely chopped

2 garlic cloves, crushed

1 kg (2 1/4 lb) broccoli, trimmed, cut into small florets

4 cups vegetable stock

1/3 cup pine nuts

salt and pepper, to taste

 

 

1. Heat oil in a large saucepan over medium-low heat. Add onion and

garlic. Cook, stirring, for 8 to 10 minutes or until soft.

 

2. Add broccoli, stock and 2 cups water to pan. Cover and bring to the

boil. Reduce heat to low and simmer, covered, for 15 to 20 minutes or

until tender. Remove from heat.

 

3. Meanwhile, heat a small frying pan over medium heat. Dry-fry pine

nuts, stirring, for 3 to 4 minutes or until golden. Add to soup.

 

4. Using a food processor or blender, process soup, in batches, until

smooth. Season with salt and pepper.

 

5. Return soup to pan. Stir over low heat for 8 minutes or until

warmed through. Ladle into bowls and serve.

 

 

 

NOTE: When trimming broccoli, leave about 3 cm (1 1/4 " ) of the stem

intact.

 

 

 

Serves 6.