RUSSELL HOBBS and logo are Trade Marks of Spectrum Brands, Inc., or one of its subsidiaries.
©2011 Spectrum Brands, Inc.
Recipes are to be used in conjunction with the Food Processor by Russell Hobbs. All rights reserved. No part of this publication may be
reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or
otherwise, without prior permission of the copyright owner.
Photography: Salton Australia - Designed in Australia.
1.
Place broccoli, stock and potatoes into a
saucepan, cover with stock and cook on
medium heat until vegetables are tender.
2.
Transfer vegetables and liquid into the Food
Processor, reserving a few small sprigs of
broccoli for garnish.
3.
At low speed, blend until coarsely chopped
then increase speed and blend until smooth.
4.
Return the soup to the saucepan, stir in the
cream and add salt and pepper to taste.
Reheat gently, stirring occasionally, without
allowing to boil.
5.
To serve, ladle into bowls, swirl a little cream
into each and garnish with the small sprigs of
reserved broccoli.
INGREDIENTS
2½ cups chicken or
vegetable stock
2 medium potatoes,
peeled and diced
200g broccoli, cut
into small pieces
½ cup cream
Salt & pepper to taste
Creamed Broccoli Soup
Serves 4
