Main Meals
Summer broccoli soup with flower-scattered lemon yoghurt
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Wine/Spirit Pairing
Constantia Uitsig Unwooded Chardonnay 2010
Ingredients
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- 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
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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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