| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
|
250 g head broccoli |
| 1 |
lg |
Onion |
| 2 |
|
White parts of leek; chopped |
| 40 |
g |
Butter |
| 855 |
ml |
Vegetable stock |
| 150 |
g |
Low fat soft cheese |
| 2 |
|
15 ml spoons fine oatmeal |
| 4 |
|
Ripe pears |
| 175 |
g |
Toasted; flaked almonds |
| 570 |
ml |
Milk |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Trim the broccoli into tiny florets, chop the stalky parts quite
small. In a large saucepan, melt the butter and add the chopped
leeks, onion and broccoli stalks (leave aside the florets for later).
Stir well and leave to sweat for ten minutes. Then add chopped pears.
2. Stir in the oatmeal, almonds and milk a little at a time, stirring
well after each addition. When the milk is stirred in, add the stock
and seasoning. Whisk well and simmer gently for ten minutes. While
the soup is cooling, steam the broccoli florets for about 5 minutes.
3. Pour the soup and place the soft cheese into a food processor, and
blend until smooth. Return the soup to a rinsed out pan, add the
broccoli florets and re-heat gently, adjusting the seasoning.
4. Serve with crusty French bread.
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