Tigra1965
Sun, Nov-03-02, 12:08
Dear All
well its coming to that time of year when soups should be made and frozen for rainy days (so to speak).
So here's my contribution and although I do say so myself - its a gorgeous recipe and filling.
250g Leek - chopped
butter for frying
250g of broccolli - chopped
1 litre of veg or chicken stock ( I used 2 stock cubes )
grated cheese
100ml double cream
1. fry the chopped leek in the butter.
2. Melt the stock cubes in 1 litre of hot water.
3. Add the brocolli to the chopped leeks and fry for 2 mins.
4. Put all the above in a pan and simmer for 10 mins.
5. Put the soup in a blender and blend for 10 secs or less depending on what texture you like.
6. Transfer back to the pan and add the cream and cheese - stirring all the time - remember not to boil only simmer.
7. Add salt and pepper as required.
The whole of the above comes to approx 16 carbs - but you get 4 dishes of soup - so that makes it 4 carbs per dish.
You could grate some parmesan cheese on before serving.
This recipe freezes well too.
Hope you like it :wave:
well its coming to that time of year when soups should be made and frozen for rainy days (so to speak).
So here's my contribution and although I do say so myself - its a gorgeous recipe and filling.
250g Leek - chopped
butter for frying
250g of broccolli - chopped
1 litre of veg or chicken stock ( I used 2 stock cubes )
grated cheese
100ml double cream
1. fry the chopped leek in the butter.
2. Melt the stock cubes in 1 litre of hot water.
3. Add the brocolli to the chopped leeks and fry for 2 mins.
4. Put all the above in a pan and simmer for 10 mins.
5. Put the soup in a blender and blend for 10 secs or less depending on what texture you like.
6. Transfer back to the pan and add the cream and cheese - stirring all the time - remember not to boil only simmer.
7. Add salt and pepper as required.
The whole of the above comes to approx 16 carbs - but you get 4 dishes of soup - so that makes it 4 carbs per dish.
You could grate some parmesan cheese on before serving.
This recipe freezes well too.
Hope you like it :wave: