I have to confess I have a complete aversion to stalky vegetables (broccoli, cauliflower, cabbage (unless the stalky bit is cut out) - even asparagus is not my favourite thing which is a travesty for a foodie I know!) One of my new years resolutions was to try and solve this food fad so this week I brought broccoli and cauliflower in the hope that I would eat them if pureed into soup. It worked (proving that it is really a texture thing and not a flavour issue!) So here is my recipe for broccoli soup - yum yum!
1 tbsp olive oil
2 large heads of broccoli - stalks removed and cut into small florettes
5 spring onions, finely chopped
1 litre chicken or vegetable stock
100g gorgonzola dolce
salt and pepper to season
In a large saucepan, saute the broccoli florettes and spring onions in the olive oil for 3 - 4 minutes to soften. Add the sherry and cook for a further few minutes. Pour over the stock and simmer for about 10 minutes until the broccoli is soft. Puree with a hand blender until smooth. Chop the gorgonzola dolce into small pieces and add to the pan with the milk. Season well with salt and pepper and simmer over a very gentle heat until the cheese has melted but do not boil. Serve immediately with warm crusty bread.
Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx