Sunday, March 7
Weekend soup: broccoli and parmesan.
This soup was born of a happy accident involving week-old broccoli. Mostly I throw soup together from whatever is sitting in the fridge, and it's not often that the result sounds like something that came out of a recipe book.
Erin recently introduced us to the joys of adding our parmesan rind to soups. It's amazing how cheesy the soup comes out, and I now get quite excited when it starts to get low (yes, I do need to get out more). I actually saved this Christmas' cheese rinds to add to soup. Unfortunately I forgot all about them and when I found them again they were a bit greener than is strictly healthy.
1 large onion
2 sticks of celery
1 large carrot
1 clove of garlic
1 head of broccoli
a parmesan rind (or you could add a finger's width of parmesan, or another cheese rind).
Stock (we've run out so I used Miso soup powder).
Salt and black pepper.
Fry the chopped onions in a glug of olive oil until they begin to soften. Add the chopped celery and carrot along with a goodly grind of black pepper and some salt, and fry them gently while you chop up the garlic and the broccoli. Stick those in the pan (I added the whole head of broccoli: stalk and all) and stir to coat them with the oil. Put in the cheese rind. It will melt entirely during cooking and leave cheesy dots in the soup. Add the stock and top up with water until the vegetables are just covered. (If you're not using a pressure cooker then you'll need slightly more liquid to allow for evaporation.) I cooked mine at high pressure for ten minutes, though I probably could have got away with seven. If you're not using a pressure cooker then put the lid on your pan and cook until the vegetables are tender. I'm guessing 15 minutes.
Blend and serve.