A recipe from John:
After a bracing Fenland dog walk from Ely to the Fish and Duck Marina at the junction of the River Cam and the Great Ouse, a bowl of soup was just what was needed to help revive us. Purple sprouting broccoli is still in season now, though for this recipe I used some from the freezer that had been harvested from the plot last year when some of the plants had started to bolt and others were getting blown over by the winds.
- Broccoli (250g frozen weight)
- 4 small potatoes (200g)
- 1 medium onion
- 2 cloves of garlic
- 700ml vegetable stock
- 1Tbs olive oil
- Seasoning – salt and pepper
- Worcestershire Sauce – dash (optional)
Sweat the onion and garlic in the olive oil for 2-3 minutes, then add the potatoes, chopped fairly small (for this recipe, I left the skins on) and continue to fry gently for 3-4 minutes more. Then add the broccoli, straight from the freezer and allow all the ingredients to cook down together for a few more minutes. Then transfer the contents of the frying pan to a saucepan and add half the stock. Use the other half of the stock to de-glaze the pan and then add that stock to the saucepan. Add the seasoning to taste – and a dash of Worcestershire Sauce (if you like it!). Simmer everything together gently for around twenty minutes, and finally use a hand blender to create a smooth soup. Makes two good-sized portions, served with a chunk of bread and butter for dunking.