Corn and Broccoli Soup
Ingredients
Butter 30 ml
Carrot 1 med
Celery 2 stalk(s)
Onion 1 med
Leek 1 med
Broccoli 1 stalk
Corn - Cob 2 or 250ml frzn
Flour 30 ml
Onion 375 ml
Parsley 15 ml
Cream 100 ml
Preparation
1.Peel and roughly chop the onion, carrot, celery. and leek.
2.Strip the kernels off the corn, and trim the flowers off the broccoli and roughly chop the stalk.
3.In a medium to large pot over medium heat - add butter and then onion, carrot and celery. Cook until soft - about 5 minutes.
4.Reduce heat to low. Sprinkle in flour. Stir and let sit for 1 minute.
5.Stir in stock - a little at first to make a paste with the flour then the remaining.
6.Add the half corn kernels and broccoli stalk. Turn up the heat to medium and simmer for 15 minutes.
7.When vegetables are soft, remove form heat, and with slotted spoon add to blender, adding enough from the remaining stock to allow vegetables to be thoroughly blend.
8.Return the blended soup to the pot, add the broccoli flowers and remaining corn kernels and simmer for 3 minutes.
9.Stir in the cream, and salt & pepper to taste.
10.To serve ladle into bowls and sprinkle with chopped parsley.
2.Strip the kernels off the corn, and trim the flowers off the broccoli and roughly chop the stalk.
3.In a medium to large pot over medium heat - add butter and then onion, carrot and celery. Cook until soft - about 5 minutes.
4.Reduce heat to low. Sprinkle in flour. Stir and let sit for 1 minute.
5.Stir in stock - a little at first to make a paste with the flour then the remaining.
6.Add the half corn kernels and broccoli stalk. Turn up the heat to medium and simmer for 15 minutes.
7.When vegetables are soft, remove form heat, and with slotted spoon add to blender, adding enough from the remaining stock to allow vegetables to be thoroughly blend.
8.Return the blended soup to the pot, add the broccoli flowers and remaining corn kernels and simmer for 3 minutes.
9.Stir in the cream, and salt & pepper to taste.
10.To serve ladle into bowls and sprinkle with chopped parsley.
