– submitted by Emily Brown
2 ¼ lbs. (1kg.) broccoli
sea salt and pepper
4 slices goat cheese
½ cup slivered almonds or walnuts, lightly toasted
extra virgin olive oil to drizzle
Cut the broccoli into florets. Bring 3 ⅓ cups salted water to a boil in a pot, add the broccoli, and simmer for about 4 minutes until tender but still bright green. Drain, reserving the liquid. Puree the broccoli in a blender, with enough of the liquid to half-fill the blender, to give a velvety texture. Reheat the soup in the pan: adjust the seasoning. Put the goat cheese slices into a warm bowl and pour in the soup, to one side. Top with nuts, grind over some pepper, and drizzle with olive oil to serve.
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