Let’s help poor, crazed football fan Scott Campbell get a little more variety in his diet.Â This Cold Broccoli Soup recipeÂ is a perfect summer companion, goes great with a good sourdough bread.Â Enjoy.
- 2 heads of broccoli
- 1 onion, chopped
- 2 cups chicken stock
- 2 slices of white bread
- 1 bunch of chives
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Grated nutmeg
- Salt and pepper
- AÂ handful ofÂ crushed walnuts
- 2 tablespoons heavy creamÂ
Cut the broccoli heads into pieces. Chop the onion finely and cook it in the butter in a large saucepan over low heat, without letting it brown.
Add the chicken stock and bring to a boil. Add the broccoli and cook uncovered over medium heat for 5 minutes.
At the end of the cooking time, add the chopped chives and the bread. Season with salt and pepper.
In a blender, combine everything, gradually adding the olive oil, until smooth and creamy. Refrigerate for 30 minutes. Serve with the cream and grated nutmeg.