Broccoli and Corn Soup

Just so’s you don’t forget that delicious, healthy but expensive vegetable, in the freezer and since the days as well as the nights are a mite chilly (well, chilly for this part of the world) just now, try using your frozen (or fresh if you have some that hasn’t turned a nasty yellow colour in the fridge) to make a favourite lunchtime, or suppertime, soup of mine.

I’ll give you the recipe for fresh broccoli first, then tell you what to do if you’ve frozen your broccoli heads and stalks. Here’s what you need to make this warming, tasty Broccoli and Corn Soup:

20 gms (about ? oz) butter

2 medium onions, chopped

3 tablespoons flour

1-2 heads of broccoli (and broccoli stalks, if your “heads” are on the small side)

1.5 litres (about 6 cups) chicken stock (made with Maggi cubes if you’re in a hurry and don’t have home-made or store-bought chicken stock).

420 gms can of creamed corn

Salt and freshly ground black pepper to taste,

Method

Heat the butter in a large soup pan, add the onion and cook, stirring, until it’s soft and translucent. Do not allow the onion to brown or burn.

Add the flour and cook, stirring constantly for about a minute.

Add the broccoli and stock, bring the mixture to the boil and simmer, covered, for about 30 minutes or until broccoli is soft. Better still, put the soup pan in the microwave (if it’s safe to do so) and cook on HI for six to eight minutes, or until the broccoli is soft but still a nice green colour (to make sure of this add a pinch of baking soda to the stock).

Take the pan off the fire (or out of the microwave), cool slightly then blend the mixture in batches.

Return the blended soup to the pan, stir in the creamed corn, reheat, add the salt and pepper to taste.

Serve, sprinkled with chopped parsley, if liked.

Serves 4

NOTE: If using frozen broccoli (heads and stalks or heads alone) there is no need to cook that vegetable any more, because it’s cooked already. Add the defrosted broccoli (complete with defrosting liquid) to the roux of butter, onion and flour in the pot together with the stock.

Bring this mixture to the boil, cool slightly and blend before adding the creamed corn, and adding seasonings of salt and pepper to taste.