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Broccoli and Potato Soup

Broccoli and Potato Soup

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Broccoli can be anything but boring. Just ask PHIL DUDMAN and JULIE RAY who have found creative ways of turning this winter staple into a tasty treat that even the kids will love.

Broccoli and potato soup

Serves 4

  • 1 tablespoon olive oil
  • 20g butter
  • 1 brown onion, finely diced
  • 1 leek, white part only, chopped
  • 2 garlic cloves, crushed
  • 6 green onions (shallots), chopped
  • 500g potatoes, peeled and chopped into 2cm pieces
  • 700g broccoli, trimmed and cut into small florets
  • 1 litre chicken stock
  • 1 bay leaf
  • ¼ teaspoon nutmeg, freshly grated
  • 4 slices prosciutto
  • Shaved parmesan to serve
  • Freshly grated pepper to serve

Heat the oil and butter in a large saucepan over a medium-low heat. Add the onion, leek, garlic, green onions and potatoes and cook, stirring, for about 8-10 minutes or until soft.

Add the broccoli (reserving some florets for garnish), stock, bay leaf and nutmeg, and bring to the boil. Reduce heat to low and simmer, covered, for 15-20 minutes or until vegetables are tender.

Remove from the heat and use a stick blender to process soup until smooth. (If using a food processor or blender, process the soup in batches until smooth). Season with salt and pepper.

Meanwhile, cook the prosciutto under a griller on medium-high heat until crispy, then break into pieces.

Ladle into bowls and top with reserved florets, prosciutto, parmesan and freshly grated pepper. Serve with walnut and chilli damper rolls.