Side Servings Archives

Brinjal recipes

Pomegranates and brinjals

20–30 minutes

Summer broccoli soup with flower-scattered lemon yoghurt

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 T olive oil
30 g butter
2 cloves garlic, chopped
3 shallots, finely chopped
400 g tenderstem broccoli, chopped
2 cups organic chicken stock
sea salt to taste
freshly ground black pepper
1 cup Greek yoghurt
juice of ½ a lemon
purple chive blossoms, to garnish

Method

Place a saucepan over a medium to low heat. Add the olive oil and butter and, when melted, add the garlic and shallots and gently fry for 5 minutes or until softened and fragrant.
Add the broccoli and stock and simmer for 10 minutes or until the broccoli is tender but still 'electric' green.
Transfer the soup to a processor and blend until smooth.
Be careful when blending the hot soup, as it creates a vacuum in a closed food processor – make sure there is a source of escape for the hot air!
Transfer to a clean saucepan and gently reheat, seasoning to taste.
Mix the yoghurt with the lemon juice.
Ladle the soup into bowls and top with a dollop of lemon-yoghurt and scatter with chive blossoms.

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Summer broccoli soup with flower-scattered lemon yoghurt

Summer broccoli soup with flower-scattered lemon yoghurt

Ingredients

Method