Who doesn’t love food that is nutritionally balanced, screams fine dining without the pretence or expense, easily prepared at home with readily available ingredients?
This soup is the answer as it is packed with flavour and deliciousness. It is rich and robust without using cream and I know it is going to be this season’s favourite.
Cook’s notes: If you want to retain the green colour of broccoli, use hot stock and leave the soup uncovered if not serving immediately.
INGREDIENTS
4 eggs
1 large head of broccoli, florets and stalk separated
1 tablespoon vegetable oil
4-5 spring onions, trimmed and roughly chopped into 2 cm pieces
5-6 cm piece of fresh ginger, peeled and finely chopped
1l hot, vegetable stock
75g leftover cooked rice
A pinch of sugar
1 tablespoon sesame oil, plus a little extra to serve
2 tablespoons soy sauce
2 fresh red chillies, deseeded and finely chopped
1 teaspoon black sesame seeds, toasted
Salt and white pepper
METHOD
Poach the eggs for 3-4 minutes in gently simmering water, until the white is opaque and the yolk is barely firm to the touch. Place in a bowl of cold water until needed.
Cut the broccoli stalks into rough 1 cm pieces. Heat oil in a large saucepan over a medium heat. Once hot, add the spring onions, the broccoli stalks and ginger. Saute in the hot oil for a minute before adding the hot stock, cooked rice and broccoli florets.
Increase the heat and bring to the boil. Add the sugar and simmer for about 15 minutes, or until everything is very tender and falls apart when pushed lightly with a spoon.
Stir in the soy sauce and sesame oil, and then, using a stick blender, blitz until you have a smooth soup. Taste and season with salt and pepper.
Remove the poached egg from water and drain on kitchen paper. To serve, place a poached egg in the bottom of each soup bowl and pour the soup around the egg. Garnish with the chopped chilli and sprinkle the sesame seeds. Drizzle a little sesame oil around the egg.
Serves four.