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Broccoli, Pear and Cream Cheese Soup
Ingredients: 8 ounce (250g) head of broccoli 2 1/2 tablespoons (40g) butter 2 white parts of leek, chopped 1 large onion, chopped 4 ripe pears, chopped 2 tablespoons (30ml) fine oatmeal 6 ounces (175g) toasted, flaked almonds 2 1/2 cups (570ml) milk 3 1/2 cups (855ml) vegetable stock salt and freshly ground black pepper 5 ounces (150g) low fat soft cheese (cream cheese) Preparation: Trim the broccoli into tiny florets, chop the stalk quite small. In a large saucepan, melt the butter and add the chopped leeks, onion and broccoli stalks (leave aside the florets for later). Stir well and leave to sweat for ten minutes. Then add chopped pears. Stir in the oatmeal, almonds and milk a little at a time, stirring well after each addition. When the milk is stirred in, add the stock and seasoning. Whisk well and simmer gently for ten minutes. Remove from heat. While the soup is cooling, steam the broccoli florets for about 5 minutes. Pour the soup and place the soft cheese into a food processor and blend until smooth. Return the soup to pan, add the broccoli florets. Reheat and serve. |
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