So that’s January completed! I feel like I need to give myself a well earned pat on the back. What is it about January that makes it just stretch out its icy fingers into the rest of the year and makes me feel as if I’m never getting any further away from winter? I’m quite impatient, but at least in the first week of February I glimpsed a slice of spring in the afternoon, when the sun hesitated for what felt like a little longer in the sky, before it sank away.
So after getting inspired by the possibility of the green colours of spring around the corner, and wanting something an energetic boost of vitamins and minerals (a good source of vitamins B and C as well as iron and potassium), here’s another fantastic soup recipe.
1 large head of broccoli
250g butter beans
1 medium onion
2 cloves of garlic
1 1/2 pints vegetable or chicken stock
1/2 cup of cream
Chives to garnish
Slice and fry off the garlic and onion before adding the florets of broccoli. Add in the butter beans (softened and drained), pour in the stock and simmer until the florets are soft. Season with with salt and freshly ground white pepper. Blend to a smooth consistency (or with chunks if you prefer). Garnish with a little cream and chopped chives and serve with toasted fresh bread or sour dough.