Cooking Instructions
- 1
Wash and Cut the broccoli head and carrot or parsnip finely
- 2
Melt the butter in a sauce pan and add the carrot finely chopped until butter begins to Brown
- 3
Add finely chopped broccoli head and 2 cups water. I like to cut the outer 'skin' off the stalk and add the soft part off the stalk finely chopped also, but leave it out if you want. Feed the scraps to your rabbit if you have one.
- 4
Add a generous amount of pepper and the chicken stock. add the wheat flour
- 5
Bring to boil for 10 minutes and use a potato masher to mush things up a bit. This step determines the texture of your soup so leave it boiling longer for a thicker smooth soup our shorter for a crunchy thinner soup.
- 6
Add the rest of water and corn flour, add spices and reduce heat.
- 7
Once it's on a gentle simmer to avoid splitting, add cream and blue cheese.
- 8
Add remaining seasoning and potato flakes. Taste the soup to see if anything is missing for your preferences.
- 9
This should easily feed 2 hungry people. Double the recipe for left-overs to freeze or have up to 2 days later (the taste will get stronger).
- 10
Hopefully your wonderful wife is just pulling the flatbread out of the oven about now (mine sure was). Serve and enjoy
Cooksnaps
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