Meggyleves – Hungarian sour cherry soup
Sweet or savoury? It hardly matters — this traditional Hungarian summer soup is above all...
Broccoli Soup
Normally we only eat florets of broccoli, but there is so much goodness and flavour in the stalk – this simple, delicious soup from Max La Manna's book ensures that none of it is lost.
| Ingredients (4 servings) | ||
|---|---|---|
| 3 | large broccoli stalks with the florets removed from the stalk | |
| 1 | small leek, sliced into 1cm rounds | |
| 1 | l | homemade vegetable stock, alternatively you can use 2 vegetable stock cubes |
| some extra virgin olive oil | ||
| a pinch of smoked paprika | ||
| 1 | handful | leafy vegetables (rocket, spinach or kale), and more for garnish |
| 1 | teaspoon(s) | grated fresh ginger |
| 200 | ml | milk (or coconut milk if you prefer) |
| 3 | radishes, thinly sliced | |
| salt and pepper to taste | ||
| 1 | handful | cooked peas |
Preparation
- Cut the broccoli stalks and the florets into 5 cm pieces. Bring a pot of water to the boil and cook the broccoli and leeks in it for 3-5 minutes. Drain the vegetables - keep the cooking water for a vegetable stock; see tips. Set aside a few of the florets to use as garnish.
- Heat the vegetable stock in a separate pan over a medium-low heat for 5 minutes, or until it comes to a gentle simmer.
- Place the broccoli and leeks in a blender with a generous drizzle of olive oil, some salt and pepper and the paprika. Add the hot vegetable stock, the leafy greens and the ginger. Puree together on high speed for 2-3 minutes until smooth and creamy. Slowly add the milk or coconut milk on a low speed.
- Serve in a bowl with the radishes, reserved broccoli florets and the remaining leafy vegetables. Leftover peas make a great side dish and stale bread made into croutons adds a great crunch on top.
Tip:
If you don't have enough ingredients for a broth, you can store the water you use to cook the vegetables in an airtight container for up to 5 days.
