Cream of Broccoli Soup

This recipe was adapted from a Sunbeam food processor book circa 1997. For years we used Oskar to grind up peanuts at harvest time. Shell and all, processed fine, so the moisture level of each truckload of nuts could be monitored - moisture content of the peanuts was a critical factor affecting quality, for both grades and contamination, and we managed our harvest around it. In the off-season, after some scrubbing, Oskar did duty in the kitchen, and this recipe was one of my favourites. My ex-husband didn't like it much because he was a fussy beast, which only adds to it's appeal ;)

The kids and I love it, so this is dinner tonight for us. I'm hoping to grow lots of broccoli in our vege patch this year :)

~Cream of Broccoli Soup~

1 clove garlic, crushed

1 large onion

1 large potato

1 tab butter

1 tab oil

750g broccoli florets

6 cups chicken stock

1/2 teaspoon thyme (I use fresh)

black pepper

1/2 cup skim evaporated milk

Roughly chop the onions and potatoes and saute gently in the butter and oil, with the garlic, until the onion is soft.

Add broccoli, thyme, stock and pepper and bring to the boil, Simmer until all is tender.

Puree until smooth (I like to use a hand blender these days).

Add evap milk (or cream or milk or whatever you like) and reheat gently to serve.