Carb Conscious Archives

Cocktail recipes

Honey and whisky sodas with teamarbled quails eggs and herb salt

5 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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Honey and whisky sodas with teamarbled quails eggs and herb salt

Earl Grey tea and passion fruit floats with vegetable glass rolls and lime and green chilli dip

Summer broccoli soup with flower-scattered lemon yoghurt

Summer broccoli soup with flower-scattered lemon yoghurt

Ingredients

Method