Ingredients
- 700g broccoli
- 200g carrots
- 4 cloves of garlic
- 1 onion
- 1.2 l of vegetable stock
- 150 g grated cheddar
-
salt, freshly ground pepper
-
olive oil
-
smoked brisket chips
- 8 slices of smoked brisket
- 2 tablespoon(s) maple syrup
-
the garnish
- 4 florets of broccoli (raw) cut into strips
- 20 g grated cheddar
Preparation
-
Prepare the smoked brisket chips. Preheat the oven to 200°C. On a baking tray, arrange the slices of smoked brisket then brush them with maple syrup. Bake for 14 minutes. Let cool and break them into pieces.
-
Rinse the broccoli and cut them into florets (reserve 4 for dressing). Cut the stem into pieces. Peel the carrots and cut them into pieces. Peel and slice the garlic and onion.
-
Pour 2 tbsp. tablespoon of olive oil, add the onion and cook for 5 minutes over medium heat until translucent. Add the carrots, broccoli and garlic.
-
Cook for 2 to 3 minutes while mixing. Add the broth, bring to the boil then partially cover, reduce the heat and simmer for 15 minutes over low heat.
-
Pour the mixture into the bowl of a blender and mix. Return to the pan then add the cheddar. Cook for 2 minutes over low heat, stirring. Add salt and pepper.
-
Pour the soup into bowls, add the broccoli strips, the brisket chips and a pinch of grated cheddar.
