1 head broccoli
1/2 Spanish onion
Optional vegetable stock
Optional mixed herbs
The veg listed above happened to be what were currently left in the fridge, but you can substitute them for whatever you’ve got left hanging around!
Chop the vegetables roughly to a seize that will fit easily in the pot you’re interring to use. You’re going to sweat all of the veg off in some sunflower or olive oil until they are golden brown and caramelised.
Once the vegetables are caramelised, pour cold water over them until the water is just about covering all the vegetables.
At this point, feel free to add a vegetable stock cube if you fancy it, but this is not compulsory.
Leave the pot to boil until all the vegetables feel completely soft.
To puree your soup, you can use a hand blender or a food processor. Once you are happy that your soup is beautifully smooth, you can finish it off. If you think the soup might be too thick, feel free to add a small amount of water until you’re happy with the texture of it; this will be incredibly subjective as everyone has a different preference on the thickness of their soup.
The final part is to season your soup. I always do this at the end as I think it’s best to add small amounts at a time, taste, check and then if you need to add anymore you can. Taste, check, add…simple!
Head Chef, The Bulls Head
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Slowly but surely you helped to breathe life back into the place. You filled it up with love and laughter. You have dragged it back from obscurity to place it back into the heart of the community.
Like so many others, we got into this trade because we love sharing these little boltholes with others and watching you enjoy them and make memories to cherish between these walls. We do it because we like a bit of banter whilst pouring a beer. We’ve always believed in doing the best we can with the circumstances we’ve got.
If you can get your hands on some flour, you’ll love making your very own bread.