aussie girl
Senior Cook
3 medium potatoes, peeled and diced
1 head of broccoli or half cauliflower
4 cups of chicken stock
one third cup of milk
30gm butter
salt and pepper to taste
quarter cup cream
Place diced potato in a large saucepan of boiling, salted water. Remove woody stalk from broccoli / cauliflower, and break into flowerets. Drop broccoli into the saucepan with the potatoes, and cook until tender - about 10 minutes.
Drain vegies and allow to cool. Puree in a blender until smooth. Return to saucepan, add chicken stock and slowly bring to the boil. Reduce heat to simmer. Add milk, butter and season to taste with salt and pepper.
Combine cream with a little of the soup. Blend well and return to the pan.
Serves 6
1 head of broccoli or half cauliflower
4 cups of chicken stock
one third cup of milk
30gm butter
salt and pepper to taste
quarter cup cream
Place diced potato in a large saucepan of boiling, salted water. Remove woody stalk from broccoli / cauliflower, and break into flowerets. Drop broccoli into the saucepan with the potatoes, and cook until tender - about 10 minutes.
Drain vegies and allow to cool. Puree in a blender until smooth. Return to saucepan, add chicken stock and slowly bring to the boil. Reduce heat to simmer. Add milk, butter and season to taste with salt and pepper.
Combine cream with a little of the soup. Blend well and return to the pan.
Serves 6
IC. I must do a search for it now.
