Too many years to admit have flown by and here I am in America happily making my own version of Cuppa Soup. The beauty of it is that it's really not much harder to make than the original dehydrated version and served in a handmade cup from a local craftswoman, the taste thankfully cannot be compared.
Broccoli and Cheese Soup.
Sea salt and freshly ground black pepper
2-3 cloves of garlic, minced
2-3 carrots, peeled and chopped
2-3 small potatoes, peeled and chopped
1 small head of broccoli, chopped
32 oz of organic chicken stock
1 cup of grated Parmesan cheese.
In a large pot heat the olive oil, add the onion and saute on a low heat until just golden. Add the carrots, potatoes, broccoli and garlic, saute for a further 3-4 minutes.
Add the chicken stock, bring to a boil, turn down to a simmer and partially cover the pot. Simmer until the vegetables are fully cooked.
Puree the soup, stir in the Parmesan cheese. Season to taste.
Pour into a cup and savor.
Meet the Jack Russell, my constant blog and sofa companion, closely inspecting a recipe for sausages.