On 3/04/2015 7:06 PM, David Hare-Scott wrote:
Fran Farmer wrote:
On 3/04/2015 3:07 PM, Fran Farmer wrote:
On 2/04/2015 11:47 PM, wawwiz wrote:


Wouldn't happen to have a recipe handy? Sounds good and guess I
could sprinkle the flowers on top for color. Thanks for all the
replies

Melt a good sized blob of butter in a saucepan, add a chopped onion.
Cook stirring now and then till the onion is translucent. Add
chopped up broccoli stem, add a generous helping of chicken stock
(I'd say about a pint and make it from a chicken stock cube as good
quality stock makes no substantive improvement in the soup). Add
curry powder to suit your taste (start with a teaspoonful).

At this point I should have mentioned that the soup should now simmer
gently for about 20 minutes.


Pulverise with a stick blender (and
if you want to be really posh, rub through a sieve - I don't
bother), At this stage either reheat gently adding about half a
cupful of cream (don't boil or it'll curdle) or, reheat and then add
some cream to each individual bowlful of soup.

That sounds like quite a tasty soup. To make it excellent follow the
directions but substitute something else for the broccoli. Just about
any vege would do, rubber floor mat in a pinch.

:-)) Before you dismiss the broccoli stems, I suggest you try it. It
doesn't taste particularly like broccoli so is quite safe if you are a
broccoli hater. It has (pleasantly surprised) a few people who have
claimed to be broccoli haters.