CURRIED BROCCOLI SOUP
Jy kan die kerriepoeier uitlaat en bietjie Cheddar of Bloukaas byroer reg aan die einde nadat dit ge-liquidize is.
(serves 4)
30 g butter
1 large onion, chopped (200g)
5 ml mild curry powder
1 large potato, cut into very small dice (200 g)
450 g broccoli, washed
50 0ml water
2 tablespoons Ina Paarman Chicken Stock Powder
5 ml Aromat
375 ml milk OR 250 ml milk and 125 ml cream
freshly ground white pepperMelt the butter and fry the onion very gently until soft and transparent, but totally uncoloured. This should take 10 – 15 minutes.
Add the curry powder and fry over low heat for a few minutes.
Add the potato and toss around for a minute or two.
Add the water, stock and Aromat. Bring to the boil. Add the broccoli, placing the stems in the liquid with the florets on top. Cover and simmer for 8 – 10 minutes.
Test the broccoli. If it is not tender, then simmer for another minute or two. Do not overcook the broccoli or both the taste and colour of the soup would be spoilt.
Remove from heat and liquidise. Add pepper, milk and/or cream. Reheat gently and serve immediately.
Notes:
1) This soup is great to serve as a starter when having a dinner party. Serve with crusty white bread.
2) Garnish with a swirl of cream or yoghurt, sprinkled with bright green chopped parsley or chives.
Geplaas deur Louise Groenewald
