Broccoli soup

Dikke jennen soup

• 500 GRAM BROCCOLI, cut
• 1/2 CUP CREAM
• 1/2 CUP WHITE WINE
• 3 CUPS VEGETABLE STOCK
• PARSLEY

• 400 GRAM BEEF FOR SOUP
• 1 LEEK, sliced
• 150 GRAM RICE
• 1 SMOKED SAUSAGE
• 400 GRAM WHITE BEANS, soaked overnight
• HANDFUL OF CELERY LEAVES, cut

Cook the broccoli 7 minutes in the stock. Keep a few florets apart, and puree the rest of the broccoli. Add the white wine and the cream and pepper and salt to taste and reheat the soup. Add the broccoli florets and sprinkle with parsley.

This is Norwegian recipe. In a referendum on 25 September 1972, Norway formally rejected membership of the European Community.  They still are not a member, and only time will tell whether they were right or not.  Click on culinary calendar for more links between cooking and worldwide history.

Add 3 cups of water and pepper and salt to taste to the beef and bring this to the boil. Simmer for one hour; add the beans and simmer one more hour. Add the rice, the sausage and the leek and cook half an hour. Take the sausage and the beef out; cut the sausage in slices and the meat in pieces and add them back to the soup. Serve withdark bread.

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