Soup is the perfect pick-me-up any time of the year. This one is great for spring.
1 litre chicken stock (Corner Chicken Shop, Shop 87-89, Dairy Hall)
2 potatoes (Potatoes & Things, Stalls 27-28, A Shed)
1 carrot (Potatoes & Things, Stalls 27-28, A Shed)
1 head broccoli (Potatoes & Things, Stalls 27-28, A Shed)
pinch ground nutmeg (Nut Trek, Shop 55-56, Dairy Hall)
salt flakes and cracked black pepper (Nut Trek, Shop 55-56, Dairy Hall)
cream, to serve (The French Shop, Shop 1-2, Dairy Hall)
toasted ciabatta, to serve (Andrew’s Bread Shop, Shop 29-30, Dairy Hall)
Bring a saucepan with the chicken stock to the boil.
Peel and dice the potatoes and carrot and add to the stock. Cook for 10 minutes.
Break the broccoli into florets and add to the saucepan, along with the pinch of nutmeg.
Cook until all ingredients are tender.
Cool slightly, then puree the soup with a stick blender until smooth. Season with salt and pepper.
Ladle into bowls, and dollop on some cream. Serve with the toasted ciabatta.