Cream of Broccoli Soup
Ingredients
250g broccoli (approx 1 head), cut into florets
150g cauliflower, cut into florets
150g leek, sliced (green leaves, or white if tolerated)
60g ghee or duck fat
500g chicken stock
1 tsp fine sea salt
pepper to taste, if tolerated
2 egg yolks (optional)
Instructions
Method
- Place broccoli, cauliflower, leek, ghee or fat, stock, salt and pepper. Simmer for 20 minutes, until vegetables are tender.
- Add egg yolks and blend with an immersion blender, or remove to a blender and blend until smooth.
Thermomix Method
- Place broccoli, cauliflower, leek, ghee or fat, stock, salt and pepper and cook 20 min/100⁰C/speed 1.
- Add egg yolks, and blend soup 30 sec/speed 9.
Notes
Storage
Store for up to 2 days in the fridge, or freeze for up to 4 months.
Variation
Egg free: Leave out egg yolks. For extra creaminess, add 2 tablespoons of butter if tolerated.