From Anne's Food 1 yellow onion
1 garlic clove
butter
1 broccoli stand
50 ml white wine (I used sweet, any kind works)
500 ml water
1 peperoncino (tiny, dried chilipepper)
lemon zest, from 1/2 lemon)
50 ml cream
salt, pepper
milk (optional)
Chèvre creme:
100 g chèvre cheese
2-3 tbsp cream
Coarsely chop garlic and onion. Fry in a little butter, it should soften but not color. Add broccoli (coarsely chopped), wine, water and peperoncino. Cook for 5 minutes. Add cream and lemon zest, and cook for five more minutes.
Blend until smooth - I use an immersion blender, but a regular blender or a food processor works as well - and season with salt and pepper. Stir in a little milk if the soup is too thick.
Make the chèvre creme by crumbling the cheese and stirring in some cream until smooth.
Serve with the chèvre creme, and some good crusty bread and a few slices of Serrano ham. |