Roman Broccoli Goat Cheese Soup
..You shall have enough goats’ milk for your food, for the food of your household….” Proverbs 27:27
You will need:
6 medium Spring onions chopped
1 Tblsp Olive oil
2 heads Broccoli
5 cups Water (or meat stock)
125g fresh Goats’ cheese (or more if you like)
Salt and pepper
1 tsp Vinegar (optional)
Dash of Cumin
1 Tblsp Parsley or Coriander chopped
What to do:
Gently sweat the spring onions in the oil over a medium heat for a few minutes, to soften only.
Chop the broccoli and place in a pot. Add the spring onions. Cover with the water/stock and bring to the boil. Boil for 10 minutes, then remove from the heat.
Once cool enough to go in a blender, blend the broccoli and goats’ cheese, adding salt, pepper, a spot of vinegar and cumin to taste.
This soup can be blended finely or left slightly course or chunky, but the cheese should be well creamed into the liquid.
Serve immediately with croutons and sprinkle the parsley or coriander over.