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Creamed Broccoli Soup Recipe   HT   SP   English   40mins

Serves 4    Hot    Vegetable   Vegetables Soups   Starter  England British  Europe

1kg/2.2lb Broccoli (fresh or frozen), chopped
2 Sticks Celery, thinly sliced
1 Large Onion, thinly sliced
960ml/32fl.oz. Fresh Chicken Stock
¼ teasp Ground Cloves
Salt and White Pepper
A squeeze of Lemon Juice
A dash of Tabasco sauce
360ml/12fl.oz. Double Cream


1. Place the broccoli in a large saucepan together with the celery, onion and stock bring to the boil then reduce the heat, partially cover and simmer for 15-20 minutes until the vegetables are very soft.

2. Allow to cool slightly then transfer to a blender or food processor and process until very smooth.

3. Return the soup to the rinsed out pan, add the remaining ingredients and reheat very gently, stirring constantly and being careful not to allow the soup to boil. Serve the creamed broccoli soup hot.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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