Broccoli And Pea Soup Food

HERBY BROCCOLI & PEA SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.
• Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.

CREAM OF BROCCOLI AND PEA SOUP

Steps:

• Simmer the broccoli and half the onion in the water or stock for 15 minutes or until tender. Add the peas and simmer 5 minutes longer just to cook through. (As you are simmering, be sure to keep the level of the water constant so that it does not evaporate too much.) When the vegetables are tender, puree the mixture (vegetables and liquid) through a food mill or blender. (If you puree it with a food processor or a blender, pass the puree through a sieve to remove any tough bits.)
• In a clean saucepan heat the butter. Add the remaining onion and cook for 5 minutes, over low heat or until very tender but not brown. Add the flour and cook for a few seconds. Whisk in the strained puree, bring to a boil and simmer for 10 minutes, stirring on occasion to make sure the flour does not stick to the bottom of the saucepan. Gradually add the half and half or evaporated milk and adjust it to the texture you like. Bring the liquid to just to under a boil; season to taste with salt and pepper. Ladle out and garnish with chives if you wish.

BROCCOLI AND PEA SOUP

Steps:

• Add the finely chopped onion and oil to a medium-sized saucepan. Cook the onion in the oil over medium heat for 5 - 7 minutes, until the onion is soft.
• Add the crushed garlic and finely chopped broccoli stalk and cook for two minutes taking care the garlic does not burn.
• Add the broccoli florets and stock and bring to the boil. Turn the heat down and cook for 2minutes.
• Add the frozen peas and cook for 3 minutes, until the broccoli is tender. Do not over boil or the broccoli will lose its vibrant colour.
• Take off the heat, add the lemon zest and fresh basil and blitz with a hand-held blender until the soup is smooth. See Note 9.
• Check that the seasoning is to your taste. Stir through the lemon juice just before serving.
• If you prefer a thinner soup add an extra 120 ml (1/2 cup) of stock. (See Note 9.)To serve, sprinkle with extra lemon zest, fresh basil leaves and freshly ground black pepper.

PEA, LEEK & BROCCOLI SOUP

Steps:

• Put the onion, leeks, potatoes, stock and bay leaf in a large heavy saucepan and mix together well. Cover and bring to a boil over medium heat. Lower the heat and simmer, stirring frequently, for 10 minutes.
• Add the broccoli and peas, cover and return to a boil. Lower the heat and simmer, stirring occasionally, for another 10 minutes.
• Set aside to cool slightly. Remove and discard the bay leaf. Process the soup in a blender or food processor in batches if necessary, until you have a smooth puree.
• Add the parsley, season to taste with salt and pepper and process again briefly. Return to the saucepan and reheat gently until piping hot. Ladle into heated soup bowls and garnish with parsley leaves. Serve immediately.
• Note: If you prefer, cut the vegetables finely and leave the cooked soup chunky rather than pureeing it.
• Note: Substitute frozen or drained, canned corn kernels for the frozen peas.

BROCCOLI & PEA SOUP WITH MINTY RICOTTA

Steps:

• Heat the oil in a flameproof casserole pot and fry the onion and celery for 10 mins. Add the garlic and fry for 1 min more.
• Add the broccoli, peas and stock, bring to a simmer and cook, covered, for 10-15 mins, or until the broccoli is tender. Tip the mix into a blender and blitz until smooth, or use a hand blender. Season. Stir in half the lemon zest and juice, then taste, and add the rest, if you like.
• Mix the ricotta with the mint and a pinch of salt. Ladle the soup into bowls, then top with the minty ricotta and the pine nuts. Drizzle over the extra olive oil and scatter with mint leaves, then serve with sliced bread, if you like.