Ingredients :
1 tablespoon olive oil
25g butter 1 medium white onion finely chopped
1 garlic clove peeled and finely chopped
400ml chicken stock
400g shelled peas 100g broccoli florets
juice of 1 lemon salt and cracked black pepper small bunch of mint shredded
extra virgin olive oil
Recipe :
1. Melt the oil and the butter, add the onion and garlic and cook over a gentle heat until soft, for about 10 minutes.
2. Add the chicken stock and bring to the boil, add the peas and broccoli and cook until they are soft, for about 5 minutes.
3. Remove half of the soup and blend in a food processor then add back into the rest of the soup.
4. Add lemonjuice, season with salt and pepper. Stir in mint.
5. Serve in warmed bowls with extra virgin olive oil.
Phil Vickery’s ultimate Christmas Fudge recipe This month Phil shows us how to make Christmas Fudge. Wrap it up in a posh box and you have the perfect homemade Christmas gift for friends and relatives...