Brussel Sprouts in Pecan Sauce
INGREDIENTS:
1 md Onion, chopped 1 lb Broccoli, chopped
1 ea Garlic clove, crushed 570 ml Vegetable stock
1 tb Sunflower oil Salt & pepper
1 ea Bay leaf Juice of 1/2 lemon
1 md Onion, chopped 1 lb Broccoli, chopped
1 ea Garlic clove, crushed 570 ml Vegetable stock
1 tb Sunflower oil Salt & pepper
1 ea Bay leaf Juice of 1/2 lemon
Saute onion & garlic in oil with the bay leaf for 3 tp 4 minutes. Remove 4 ounces of broccoli florets. Add the rest of the broccoli & stock. Bring to a boil & simmer gently, covered for 10 minutes. The broccoli should be tender but still bright green. Remove the bay leaf & cool slightly.
Blend the soup till it is completely smooth. Season to taste with salt & pepper & add the lemon juice. Reheat gently in a clean pot. Meanwhile steam the reserved florets till tender, 8 minutes or so. Scatter them over the soup, stir & serve.
Sarah Brown's "Vegetarian Cookbook"
Blend the soup till it is completely smooth. Season to taste with salt & pepper & add the lemon juice. Reheat gently in a clean pot. Meanwhile steam the reserved florets till tender, 8 minutes or so. Scatter them over the soup, stir & serve.
Sarah Brown's "Vegetarian Cookbook"