Broccoli Soup – 2

  • Although broccoli, one of the many cultivars of wild cabbage was introduced into Poland in the 16th century, its popularity seems to have waned until fairly recently.
  • My old cookery book first published in the mid 1950s makes no mention of  this vegetable – brokula -in Polish.
  • When it was introduced into England it was called ‘Italian Asparagus’.
  • I have based this recipe on my recipe for cauliflower soup and puréed the ingredients, which is more in an English style.


  • Around 500g of broccoli
  • 1 litre of chicken stock (can be from a cube or concentrate)
  • 500ml of milk plus a tablespoon or two.
  • 1 tablespoon of potato or cornflour
  • *
  • 125 ml of soured cream to serve
  • Salt & Pepper to taste


  • Cut the broccoli into small pieces of stem and florets.
  • Simmer the stem pieces in the stock till nearly tender.
  • Add the florets and simmer till both are tender.
  • Add the 500ml of milk and bring to the boil.
  • Use a stick blender or similar to liquidise the ingredients.
  • Season to taste.
  • Mix the potato flour with the extra milk.
  • Mix the flour with the rest of the soup.
  • Heat gently, stirring whilst it thickens.
  • Stir in the soured cream before serving.
Royal Doulton – Carnation Soup Plate

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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