Really, is there anything better than returning home to the welcoming and warming, savoury aroma of a good hearty soup, ready to serve? All I want to eat right now on these colder nights is nourishing soup.
My mother, Renee Joy, is a 'blended' soup maker and that's what I've been used to. My Scottish mother-in-law, Janette, aka 'Jinty', is a chunky soup maker, only. Therefore, which type of soup do you think my husband would prefer? ummm..er.. Yes! Chunky soups! ;)
Since being married to Scottish Gordie, mostly I'm a chunky soup maker and a close match for my MIL. I know this, as Gordie utters as he slurps and sips "mmmmm! this is very good Cherry, what's in it?!" However, today, I'm reverting to what I was raised on.. 'blended' soup! Hoorah! for you Mum! Gordie you'll be okay, with 'blended' soup once in a while.
2 heads broccoli, chopped
4 garlic cloves
2 tbs extra virgin olive oil, plus extra to drizzle
2 tsp dried chilli flakes
1 cup (160g) almonds
400g can cannellini beans, rinsed, drained
Juice of 1 lemon
2L (8 cups) chicken stock
1 bunch flat-leaf parsley, finely chopped
Toasted sourdough, to serve
Recipe credit www.delicious.com.au