The other day I had lunch at the Hyatt and they had a lovely spinach and pea shorba for their soup course. I really loved the consistency and the flavour hitting the back of my throat. Naturally I wanted to try my hand at creating something on the same lines. So here's what I did to make a broccoli soup with a twist.
Ingredients
Broccoli, 1 head
Maggi vegetable stock cubes, 2
Bay leaf, 2 / 3
Butter, a pat
Pesto sauce, 2 / 3 tbsp
White pepper, 2 / 3 tsp
Method
Chop and boil the broccoli (including stalks). Once cooled, puree and strain into a large pan.
Add 3 times the amount of water to the broccoli puree, along with the stock cubes and bring to boil.
In the meantime, in a small pan, heat the butter with the bay leaf and then add the pesto sauce and cook a little for the flavours to emerge and then add it to the boiling soup.
Add the white pepper and salt (if needed, the stock cubes have enough) and boil thoroughly till quantity is reduced to 2/3rd.
That's it!
Cheers!!!
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| Images courtesy the world wide web |
Ingredients
Broccoli, 1 head
Maggi vegetable stock cubes, 2
Bay leaf, 2 / 3
Butter, a pat
Pesto sauce, 2 / 3 tbsp
White pepper, 2 / 3 tsp
Method
Chop and boil the broccoli (including stalks). Once cooled, puree and strain into a large pan.
Add 3 times the amount of water to the broccoli puree, along with the stock cubes and bring to boil.
In the meantime, in a small pan, heat the butter with the bay leaf and then add the pesto sauce and cook a little for the flavours to emerge and then add it to the boiling soup.
Add the white pepper and salt (if needed, the stock cubes have enough) and boil thoroughly till quantity is reduced to 2/3rd.
That's it!
Cheers!!!
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