Tag: Brokuły

• 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.

• This is a delicate creamy soup.
• The Polish for broccoli is brokuły and comes from the Italian broccoli meaning a cabbage sprout.

Ingredients

• Large head of broccoli
• 1 large potato
• 1 litre of vegetable or chicken stock
• 125ml of soured cream
• Salt and pepper to taste

Method

• Peel and chop the potato into small chunks.
• Chop the broccoli stalks into small pieces.
• Add the potatoes and broccoli stalks  to the stock.
• Bring to the boil and simmer until the vegetables are nearly soft.
• Add the rest of the broccoli and bring back to the boil.
• Simmer till soft.
• Remove from the heat.
• Purée the soup – a stick blender is good for this.
• Stir in the soured cream.
• Season to taste.
• Bring back to the boil and then serve.

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