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1
Wash and Cut the broccoli head and carrot or parsnip finely
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2
Melt the butter in a sauce pan and add the carrot finely chopped until butter begins to Brown
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3
Add finely chopped broccoli head and 2 cups water.
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4
I like to cut the outer 'skin' off the stalk and add the soft part off the stalk finely chopped also, but leave it out if you want.
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5
Feed the scraps to your rabbit if you have one.
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6
Add a generous amount of pepper and the chicken stock.
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7
add the wheat flour
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8
Bring to boil for 10 minutes and use a potato masher to mush things up a bit.
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9
This step determines the texture of your soup so leave it boiling longer for a thicker smooth soup our shorter for a crunchy thinner soup.
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10
Add the rest of water and corn flour, add spices and reduce heat.
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11
Once it's on a gentle simmer to avoid splitting, add cream and blue cheese.
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12
Add remaining seasoning and potato flakes.
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13
Taste the soup to see if anything is missing for your preferences.
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14
This should easily feed 2 hungry people.
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15
Double the recipe for left-overs to freeze or have up to 2 days later (the taste will get stronger).
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16
Hopefully your wonderful wife is just pulling the flatbread out of the oven about now (mine sure was).
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17
Serve and enjoy
