One of the great joys of Lockdown has been the discovery of growing my own vegetables from scratch. After nursing some Ironman Broccoli through a very cold winter, which involved a lot of night time gardening after work, I harvested it just as the clocks changed for British Summertime and then soaked it in hot water to ensure it was clean.
We decided to use the Broccoli in some soup with an unconventional ingredient:
A head of Fresh Broccoli that's been homegrown.
One large White Potato, peeled and cubed.
One hundred and twenty-five grams of fresh Garden Peas.
A quarter of a pint of Beef Stock.
One hundred and twenty-five grams of Edami Beans something that doesn't normally get associated with these kind of ingredients for a soup.
Some Charcoal Cheese, we sourced ours from Stretton Hall Farm Shop at Stretton Hall Farm Shop | Facebook
We also went for something a little unconventional in our soundtrack with the all girl punk band the Slits jagged and wonderful album "Cut". Check it out at: The Slits - Cut (full album) - YouTube
This Soup was deceptively simple to make as follows:
1. Sweat the Broccoli and Potato in a Le Cresceut for around twenty minutes on a medium heat.
2. Add the Peas, Edami Beans and Beef Stock and simmer for a further twenty-five minutes.
3. Blend the soup and sprinkle some Charcoal Cheese in it before serving.
Broccoli and Potato are known to go together well and the freshly picked Broccoli certainly dominated this dish while the fresh peas made it feel like summer was not far away. The Edami beans also offered a gravelly texture and a lot of protein.
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