Broccoli and Almond Soup

Soothing flavours...

Ingredients

15ml (1 tablespoon) vegetable oil

1 onion, chopped

2 leeks, chopped

1 garlic clove, crushed or 2.5ml (1/2 teaspoon) dried/purée

500g broccoli

1.5 liters organic vegetable stock

60g (4 tablespoons) flaked almonds, toasted

crème fraîche

Preparation

1. Fry onion, leeks and garlic in oil until soft.

2. Add broccoli florets and vegetable stock. Bring to a boil and simmer until soft.

3. Blend soup until smooth.

4. Serve with toasted almonds and a spoonful of crème fraîche.

Makes 4 servings

Devil Sauce - Sauce au Diable

A must for Chinese fondue

Ingredients

60ml (1/4 cup) oil

3 garlic cloves, finely chopped

5ml (1 teaspoon) corn starch

60ml (1/4 cup) relish

30ml (2 tablespoon) vinegar

60ml (1/4 cup) ketchup

1 medium onion, finely chopped

2.5ml (1/2 teaspoon) dried mustard

0.67ml (1/8 teaspoon) Tabasco sauce

75ml (1/3 cup) Worcestershire sauce

Preparation

1. Heat oil and sauté garlic and onion until soft.

2. Add corn starch, leave cook for 1 minute.

3. Add relish, vinegar, ketchup and Worcestershire sauce. Bring to a boil.

4. Add remaining ingredients.

Makes 11/2 cups