Cauliflower and Broccoli Soup
Cauliflower and Broccoli Soup
Mrs. Patsy Macaskill
This recipe comes from Isle of Skye in Scotland, which we visited on 2005. It is from the landlady, Mrs Macaskill, of a four star Bed and Breakfast called 'Sharveda' at Strathy Point on this island. It is very easy to make and very tasty. Quantities are your choice depending on the amount you require.
Serves 4
Ingredients
300 gm cauliflower florets
150 gm broccoli florets (half the amount of cauliflower). If you don't have broccoli, use cauliflower alone or add one other vegetable like potatoes
1 onion, thickly sliced
2-3 cloves of garlic (optional)
1 tbsp. butter
Milk and water half and half, to thin the soup.
A couple of tbsp. cream (optional)
Salt and pepper to taste
Instructions
Heat butter in a pan and fry onion and garlic until golden brown.
Add vegetables and fry a little.
Add 1 cup of water and cook until soft.
Turn off the heat.
Add salt and pepper and liquidize in a blender, until almost creamy.
Adjust salt, pepper, add 1 cup of milk, and adjust amount of liquid (add more milk or water if required).
Serve hot, with a spoonful of cream in each bowl.
Also see Soup Selection.
Notes
Note from Mamta: You can add a little grated Stilton or Saint Augur 'blue' cheese or a few chopped green chillies as a garnish.
Low Calorie version:
Boil all vegetables in a pressure cooker, at full pressure, for 2-3 minutes. Cool, liquidize and add required amount of skimmed milk. Add salt and pepper or stock granules and Stilton cheese just before serving.
