Friday, 20 May 2011

Cream of Broccoli Soup


2 clove Garlic, sliced
500g Broccoli, Chopped
freshly ground black pepper
50ml Extra Virgin Olive Oil
1 cup Water 
Parmesan Cheese, Grated or Shaved (Optional)


1. Infused about 50 ml Extra Virgin Olive Oil with the Garlic overnight (Or use Ready-made Garlic infused Extra Virgin Olive Oil)
2. Heat infused Extra Virgin Olive Oil in pan
3. Add the broccoli and cook stirring for 2 minutes. Add water and cook for another 4 minutes.
4. Purée the broccoli with the liquid using a blender and transfer the liquid back to the pan. 
5. Allow to simmer and  season with salt and pepper to taste. Add some water (or milk) if needed to reach the right consistency.
6. When serving, add a few drops of olive oil and scatter the Parmesan Cheese
7. Enjoy!

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