Potage au Brocoli (poh-tahj oh broh-koh-lee) is an economical and warming soup, delicious, served with crusty bread. In
this recipe a short, cooked, pasta such as macaroni may be substituted for the rice and leeks may be used instead of spring onions when these are not easily obtainable.
12 spring onions , washed and finely chopped
2 large carrots, scraped and sliced
2 celery stalks, trimmed and diced
2 garlic cloves, crushed
1 bay leaf
8 fl. oz. water
12 oz. broccoli, cooked, drained and Potage (poh-tahj) is the French word for soup. bay leaf and blend the soup in an electric blender until the vegetables form a fine puree.
Pour the soup back into the saucepan and return the pan to low heat. Stir in the single cream and the rice. Cook the soup, stirring constantly, for 5 minutes or until it has heated through.
Remove the pan from the heat and pour the soup into a warmed soup tureen or individual soup bowls. Spoon over the sour cream and serve immediately.