John Myers
Ingredients for 2 servings:
- 1 small broccoli
- 1 small carrot(s)
- 400 g water
- 10 g instant chicken broth
- 50 g ricotta
- 1 tbsp, sifted wheat flour type 405
- 4 tbsp extra virgin olive oil
- n. B. Salt and pepper, white , to taste
- 5 tbsp whipped cream
- 2 tbsp Madeira
- 2 tbsp celery leaves, fresh or frozen
- n. B. flowers and leaves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Wash the broccoli, peel the stalks, and chop finely. Trim the florets very short and slice lengthwise. Wash, peel, and coarsely grate the carrot. Wash and coarsely chop the fresh celery leaves. Bring the water to a boil, dissolve the chicken stock powder, and simmer the broccoli stalks for 10 minutes. Remove from the heat, let cool slightly, and blend in a blender with the ricotta for 1 minute at full speed. Heat the wheat flour in the olive oil in a pan, but do not brown. Deglaze with the stock from the blender. Place everything in a casserole dish and bring to a simmer. Add the broccoli florets and grated carrots, and simmer for 10 minutes. Season the soup with salt and white pepper. Stir in the Madeira wine and heavy cream. Ladle the soup into serving bowls, garnish, and serve with white bread.
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