Soup: Saute 3 chopped garlic cloves and 2 chopped onions in tsp olive oil. Add 1 chopped potato, carrot and celery stalk; fry till done. Add 3 cups broccoli florets. Crush 1tsp dried basil; stir in. Pour 2 cups of stock. Season; simmer until veggies are cooked through. Cool; blend until it is smooth. Bring it to a boil. Garnish with a swirl of cream. Serves 2.
No comments:
Post a Comment