Serves 6 as a starter, 4 as a main
Ingredients
700 – 800g broccoli
Fresh basil leaves (at least 6 per person)
Olive Oil
250ml fresh cream
250ml vegetable stock
Salt & black pepper
Feta
Method
- Cut the broccoli into smaller florettes. Steam for about 20 minutes (until just tender).
- Meanwhile, shallow fry the basil leaves taking care as they sputter! Remove the basil from the hot oil with a slotted spoon and drain on paper towels.
- Combine the cooked broccoli, fresh cream and vegetable stock. Using a liquidiser or stick blender, liquidise it until the soup reaches the consistency you prefer (add more or less stock).
- Season well with salt and black pepper. Garnish with lots of crumbled feta and fried basil leaves.
