Creamy Broccoli & Pea Soup

Once upon a time, I always kept a few tins of soup in my pantry for 'rainy days'.  Nowadays I keep cartons of  various stock - chicken, vegetable, beef - in my cupboard ready to be used with fresh ingredients to make my own soup.  Not 100% homemade, but  so much tastier.  This one is very simple, made of two humble vegetables - broccoli and frozen peas.  No frills, just appetisingly green and full of natural sweetness.  The broccoli stems go in first as they require more cooking.  The florets go in with the peas later and for no more than a few minutes to preserve their colouring.   Out of all my kitchen gadgets, I find my stick blender the most used of them all, especially for processing soup as in this recipe.  When the vegetables are tender in the pot, a few turns of the electric blades and the soup is ready to serve.  Stir in some cream and enjoy.

Serves 2-3

INGREDIENTS

• 2 teaspoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 head of broccoli
• 1 potato, peeled and roughly chopped
• 3 cups vegetable stock
• 1 cup frozen peas
• ⅓ cup cream
• sea salt & freshly ground black pepper to taste

METHOD

1. Cut broccoli into florets.  Trim and slice stems.
2. Heat oil in a large saucepan over medium heat.  Add the onion and sauté for 3-4 minutes or until soften.  Add the garlic and sauté for 30 seconds until aromatic.
3. Add the broccoli stems and potato.  Stir to mix with the onion and garlic.  Add stock and bring it to the boil.  Reduce heat slightly and cook, stirring occasionally, for 20 minutes or until the broccoli and potatoes are tender.
4. Add the broccoli florets and peas to the pan.  Bring it to a simmer.  Cook for 3-4 minutes or until the vegetables are just tender, but still green.
5. Remove from heat and process the vegetables with a stick blender until smooth.  Stir in the cream.  Season with salt and pepper to taste.