I’d normally serve this with goats cheese, but to be honest it is lovely all on its own. The most surprising thing is just how delicious broccoli can be, without onion, or stock or butter.
The key to this soup is not adding too much water and being generous with the salt and pepper.
1 head broccoli 60c
Bring enough salted water, to just cover the broccoli, to the boil in a medium saucepan.
Cut broccoli into individual little trees and simmer until the broccoli is bright green and tender. You want to be able to cut it easily with a butter knife.
Drain, reserving the cooking water. Pop the hot broccoli in a blender and add a little of the cooking water.
Carefully cover the blender with a tea towel and hold the lid on. Whizz until you have a soupy consistency.
Add a little more water if it seems too dry. Taste and season generously.
Total cost per serve 60c.
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