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.

Ingredients

• 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

Method

• 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.