Having finished up all the good broccoli heads from the garden during the summer, the plants kept giving. Once the heads were taken, the offshoots start flowering – broccoli spears.
I am now finishing up those, and also the broccoli stalks, which I find are also good eating, although they need more cooking and are less interesting. The picture of them looks extremely unappetising; however, they do make a very good soup.
This was a mixture of spears and stalks and some good stilton cheese. A finely chopped potato, added at the beginning, thickened it nicely, and some cream finished it off. I then strained it through a small colander to remove any bits of stalk that hadn’t cooked down; you could use a sieve, but I like some texture to my soup. Just not twigs.