Some nights the cooking inspiration runs a little thin and I can’t think of much too cook. With a huge veggie garden we tend to go through spurts of veggies which need to be used. This is how this soup came about. I loved it so much I thought I would share it with you.
We used the last of our spuds, some broccoli florets and silverbeet that did not sell at our farm gate. Cooked them all up and whizzed them. Staying with us at the time were our good friends Benjie and Hugo who were about to go off to France. We always seem to eat cheese when we are with them, pasteurized yes, though we all dream that we are in France eating the real deal. Anyways, with some triple cream brie on the table, they hungry folk decided that the soup could do with a few little chunks of cheese. Well, well. It was not too bad.
When we took the leftovers out of the freezer last week, we did the same thing. Brie and soup equal goodness.
- 2 tbsp butter
- 1 lge onion, sliced
- 2 cloves garlic, diced
- 400g potato, chopped
- 450g broccoli, chopped
- 8 lge leaves of silverbeet
- 1 litre chicken stock
- Salt and pepper
- Croutons to serve
- In a large saucepan melt the butter and soften the onions on a medium heat. Add the garlic and stir for a further minute till fragrant.
- Add the potato, broccoli and silverbeet. Cover with chicken stock and bring to the boil, reduce to a simmer and cook for 15minutes or until the potatoes are soft.
- Remove the saucepan from the heat. Using a stick blender puree the mixture making sure not to leave any chunks. Season with salt and pepper.
- Serve hot with croutons and some crusty white bread.