I don't actually use recipes, so I'll try to remember what I do. If you make this and it tastes wrong, change it!


1 medium bunch broccoli separated into cubed stalks and tiny florets
1 cup diced onions
a little olive oil
a clove or two of minced garlic
4 cups water
3 veggie stock cubes (we use Knorr)
2 cups diced potatoes (in the 1/2 to 1 cm cube range)
1 cup sliced mushrooms
anything else you fancy adding -- diced peppers, courgettes, etc.
2 or 3 tablespoons roux
3 cups milk or cream
pepper to taste


(1) Sautee onions and garlic in the bottom of the soup pan with a bit of olive oil.

(2) Once the onions are translucent, add water and stock cubes.

(3) Add vegetables that take a long time to cook -- potatoes, mushrooms, cubed stalks of broccoli. Cook over low heat until soft enough to eat. Stir frequently, as any potatoes that get to the bottom will do their best to scorch.

(4) In another pan prepare a roux: Fry equal parts butter and white flour until golden brown. Set aside. Note: This stuff keeps well, so if you know you're going to use it more than occasionally, you can make a bunch up in advance and just use a few spoons of the already prepared roux.

(4a) At this stage I like to use a small handheld pulverizer thingy to make the soup less chunky, but you are under no obligation to do this.

(5)When the main soup is about done, add the finely chopped broccoli florets. These need only a light cooking.

(6) Add the roux.

(7) Add the milk or cream.

(8) Pepper to taste.

(9) Eat.

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© 2002 Susan Van Valkenburg
Last modified Sun, 21 Mar 2004 21:10:20 UTC

Since 14 June 2002