Thursday, 13 January 2011

Broccoli soup with chili omelette

This is a very easy soup, with a beautiful light green colour that almost feel a bit like spring. I made this soup after a long walk on Hampstead heath in glorious sunshine. There are times I really question why I moved to London, but then there are days like this past Sunday, when it's 10C and sunshine and green grass in January, and you can walk up to Parliament hill and see the amazing view of one of the greatest cities in the world, when I really remember why I love London so much.

Anyhow, the combination of broccoli, garlic and nutmeg in this soup is a classic, and it's lovely with an addition of a strong cheese like Stilton or Parmesan, but I wanted to give a bit of a twist. If you're a chili fiend like me, you want to add that kick to almost everything, here I added into an omelette topping and also sprinkled a little extra on top.

Broccoli soup with chili omelette (4-5 portions)
2 heads of broccoli, chopped
1 large yellow onion, chopped
5 garlic cloves, finely chopped
2 cubes of chicken or vegetable stock
1 dl half-fat creme fraiche
freshly grated nutmeg
salt and pepper

Saute the onions and garlic for a couple of minutes in large pot on medium heat. Add the broccoli and barely cover the vegetables with water and add the stock.

Cook for 10-15 min until the broccoli just become soft. Pour of half of the water into a container

Blend the soup, and add the creme fraiche. If necessary add more of the reserved cooking water.

Add grated nutmeg, salt and pepper to taste. I think I added around 0.5 tsp nutmeg, how much to add is really a question on your view on nutmeg. My dad hates it, but I quite like it.

Chili omelette
4 eggs
2 tbsp water
2 tbsp light soy sauce
1-2 red chillies, finely chopped
5 spring onions, finely chopped
oil or butter

Beat the eggs with the water and soy sauce.

Fry the spring onions and chili for a couple of minutes in a frying pan on high heat.

Add the eggs and cook the omelette until golden on both sides.

Cut the omelette in strips and add to the soup.

If you like, sprinkle some additional chili and spring onions onto the soup.

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