Since becoming a mum, I’ve cooked daily for my own children – and pretty regularly for their friends. It’s been a surprise to me how many of these kids like broccoli. I serve cooked vegetables with pretty much every dinner, and given a choice, most kids pick broccoli over carrots, peas or green beans. Even over corn – unless it’s on the cob.
I’ve been making this broccoli soup for ever. The recipe is written on an index card in the little tin recipe box my mother gave me when I was a girl. From the handwriting on the card, I was practically a child myself when I copied it out.
I love the way the sweetness from the caramelised pear and onion balances the slight bitterness of the broccoli. And for a largely non-dairy soup, it’s surprisingly creamy.
Broccoli soup
(serves 4)
- 1 lg head broccoli, separated into florets and the stalk peeled and chopped
- 1 litre (4 cups) vegetable stock or water
- a knob of butter or margarine
- 1 medium onion, chopped
- 1 pear, peeled, cored and chopped
- salt and pepper
- In a large pot, bring the vegetable stock to a boil and add the broccoli. Cook for about 15 minutes, or until tender.
- Meanwhile, melt the butter in a frying pan over medium heat. Sauté the onion and pear until soft and golden.
- Add the onion mixture to the pot and remove from the heat. Allow it to cool slightly, then blend until smooth.
- Season to taste, and serve with swirl of cream or creme fraiche.
Ten More Bites 
I love broccoli soup, but I never tried to add a pear in it. I look forward to trying it now 🙂
The sautéed pear adds a nice sweetness to the soup…
I definitely going to try it next time I’ll cook broccoli soup 🙂
The pear tweak is untried for me too, but one I will try. Thx for this golden oldie
You are most welcome!