Here’s a tasty and simple soup adapted from a recipe by Charlotte Binns-McDonald in Delicious magazine.
1 large brown onion or 1 leek, diced
2 medium potatoes, peeled and diced
3 cloves garlic – diced
750g broccoli – chopped (but shave some tiny bits off the top and save them to top the soup at the end)
6-7 cups of chicken stock
1 large handful of spinach leaves – chopped
3-4 wasabi leaves – chopped (optional – but we have them in the garden!)
2/3 cup grated parmesan cheese
2/3 cup grated cheddar
2/3 cup of cream
1 cup corn kernels
4 rashers good quality bacon – fried and diced
1 large chicken breast – cooked and shredded
Cook the onion or leek gently in butter for 5 mins, then add the garlic and potato cook for a few minutes.
Add the broccoli and just enough chicken stock to cover. Cook for at least 20 mins or until soft.
Add the chopped leaves and stir in for a couple of minutes.
Allow to cool, then blitz with a food processor.
Reheat soup and add cheeses, then cream. Be careful not to boil it.
Season with sea salt and cracked black pepper.
Serve sprinkled with reserved broccoli tops, corn, chicken and bacon.
Simple, easy and tasty.