Maureen: It’s a new year, a new month and a new cookbook. This is the Gwyneth Paltrow cookbook that Anne gave me for Christmas. What do you think of this? I like it.
Andrew (13): Yes, it’s good.
Nicholas (9): It’s OK (unenthusiastically).
Tim: Is there cheddar in this?
Maureen: Yes, but very little. You’re only supposed to add 60 grams, but I used 80 grams, which still seemed very little to me.
Nicholas: You can hardly taste the cheddar.
Maureen: Since we all love broccoli and cheddar pizza, I thought we would all like this.
Tim: Yes, I really like it. It’s certainly a lot healthier than the other vegetable-cheddar soup you make.
Maureen: Are you talking about Potato-Ceddar Soup? That’s heresy to say there’s something better than that. You’re just weary of it because I first started making it 18 years ago. Would you like me to make this one again?
Nicholas: No. I don’t like green soups.
Maureen: That’s crazy talk. Green is your favourite colour. How could you say you don’t like green soups?
Nicholas: I don’t like food that’s green. I like everything else that’s green.
Maureen: Well that goes a long way in explaining how you feel about salads…
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, peeled and thinly sliced
- 1 onion, peeled and roughly diced
- 2 large stalks broccoli, cut into small florets (About 600g)
- 1 litre vegetable stock
- ½ tsp coarse salt
- ¼ tsp freshly ground black pepper
- 40g Watercress (or Rocket)
- 30 – 60g Cheese, either Cheddar or Stilton. (We used Cheddar, and I used about 80g, which still seemed miserly to me.)