Green Gruff Goodness

 An old work colleague used to say that if someone looked tired they probably needed some broccoli to perk them up. What I think she was getting at was that this foodstuff contains lots of iron to help one feel better if feeling a little fatigued. 

After Storm Eunice had vanished and I had completed my mandatory daily exercise programme, prescribed by the cricket club, I slipped on my copy of Fleetwood Mac's 1972 lost classic "Bare Trees". The cover of this album features, you've guessed it, some leafless trees that poke faintly out of the mist in a scene replicated regularly in the English Countryside at this time of year. The music within is however different gravy, being a mixture of driving and swinging rock, stoner sounds and sunny west coast pop. If you want to venture beyond the obvious of "Rumours" in exploring the Mac's Discography you could do much worse than start with "Bare Trees". 

Following a day of storms and walks in the ice, I needed something to warm me up that contained iron and a spot of carb loading. With a potato, Brocolli and Cheese Soup I found just what I was looking for. The ingredients for this one were as follows:

One head of Broccoli cut thinly.

Two large Baking Potatoes that were cubed and with the roots removed but the skin left on. 

A teaspoon of White Pepper.

Half a pint of Chicken Stock

Some mustard and pepper Cheddar acquired from the ever wonderful Stretton Hall Farm Shop. Check out their page at: Stretton Hall Farm Shop | Facebook 

The method is quite simple and goes like this:

1. Sweat the Broccoli, Potatoes and White Pepper in Sunflower Oil in a deep pan or Le Cresceut on a medium heat for around ten minutes.

2. Add the Chicken Stock and simmer for a further twenty minutes on a medium heat.

3. Blend and then return to the pan or Le Cresceut, warm through and add the cheese so that it melts into the soup before serving. 

The goodness contained in the fresh vegetables coupled with the richness and tang of the mustard cheese gives this soup a starring role in the revitalising dishes of the winter months.