Sunday, January 8, 2012

Broccoli and cream cheese + nutmeg and potato

  • Cook a whole chopped broccoli head in water with (just a few) new potatoes.
  • Plop in a chicken stock cube at some point. If you do this, don’t use salt yet. Wait til you’ve tasted it at the end.
  • Whizz when tender. Add as much cream cheese (like Philadelphia or St Moret) as you want. I put three quarters of a pack, plus a bit more :)
  • Season and grate on some nutmeg.

What did it taste like? A lovely combination of good for you and bad for you :)

Tip: If you use too much water you will have a thin, bland soup. If you’re not sure how much to use, don’t worry, go with the flow but drain some of the water into another container once the broccoli is cooked - that way you can add some back in if it ends up too thick.

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