Lemon Broccoli Soup
Broccoli and Bacon Soup
Broccoli Cream Soup

Lemon Broccoli Soup

1 tablespoon oil
1 clove garlic, peeled and finely chopped
1 large potato
1 head of broccoli (400g)
4 cups water
2 teaspoons vegetable stock powder
2 tablespoons lemon juice
1 teaspoon lemon rind
Freshly ground black pepper

Heat the oil in a large saucepan. Add the garlic and potato. Sauté for
3-4
minutes or until the potato is beginning to soften.
Add the water, broccoli and vegetable stock powder, simmer gently for
15-20
minutes or until the potato is tender.
Puree or mash until smooth. Add the lemon juice and lemon rind. Season
generously with freshly ground black pepper. Serves 4-5.


Broccoli and Bacon Soup

Add extra milk to thin the soup if wished.

1 large onion
2 cloves garlic
3 rashers bacon
1 tablespoon oil
3 cups hot water
3 chicken stock cubes
500 g broccoli
Fresh ground black pepper
1 cup low fat milk
Chives for garnish

Peel and roughly chop onion. Crush, peel and chop garlic. Derind bacon
and
cut flesh into small pieces. Heat oil in a large saucepan and sauté
onion
and garlic for 5 minutes until clear. Pour in water and crumble in stock
cubes. Bring to the boil. Add broccoli and cook for 10 minutes until
broccoli is just tender. Puree in a blender or food processor. If you do
not
have neither of these appliances, a sieve and a wooden spoon will do the
job, as will mouli or food mill. Return soup to saucepan. Mix in bacon
and
milk. Cook for 5 minutes. Season with freshly ground black pepper. Serve
garnished with chives.
Serves 4.


Broccoli Cream Soup

2 packets frozen broccoli
1 stalk celery, sliced thinly
1 onion, chopped
3 cups chicken stock
1/8 teaspoon ground cloves
Salt & pepper to taste
1 cup cream
Lemon slices for garnish
Extra cream for garnish

Boil vegetables in stock until tender.
Puree mixture in blender or rub through sieve.
Add cloves, salt and pepper. Thin with cream.
Reheat without boiling, stirring constantly.
Garnish with lemon slices and whipped cream.
Serves 4-6.


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