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Broccoli Cream Soup with Mascarpone and Garlic Butter Bread

Ingredients for 4 servings 1 green broccoli head (600g) 1 potato (200g) 2 shallots (40g) 1 leek (150g) 900ml chicken stock 100g mascarpone salt 4 tablespoons extra virgin olive oil garlic butter bread: 12 slices of bread (baguette) 40g soft butter 1 garlic clove parsley leaves Preparation To make the garlic butter : Chop the garlic and parsley very finely, then mix them into the softened butter. Set this aside. Slice the bread and toast the pieces lightly — we'll give them another quick run in the oven just before serving. Put them aside for now. Heat the oil in a pot over medium heat and gently sauté the leek and shallots for about 7 or 8 minutes, keeping an eye on them so they don't burn. Add the potato, broken into chunks, and cook for another 3 or 4 minutes. Toss in the chopped broccoli along with the stock, cover the pot, and let it simmer for 15 minutes. Taste and adjust the salt if needed. Once you take it off the heat, stir in the ...

Basmati Rice Salad



 

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Cost: €1.30 per person
Preparation time: 35 minutes

This is one of those wonderfully refreshing salads that's perfect when the heat really kicks in during summer. Now, not all rice is created equal, especially when it comes to salads. Basmati is hands down one of the best choices for this kind of dish — the grains stay separate and fluffy, with just the right texture.

Ingredients

for 4 people
  • 300g Basmati rice.
  • 300g green beans.
  • 300g rock mussels.
  • 250g peeled shrimp.
  • 1/2 kg salad tomatoes.
  • salt.
  • olive oil.

Preparation

  1. Cook the rice according to the package instructions, using 5 cups of water for every 1 cup of rice, along with salt and a drizzle of olive oil.
  2. Drain the rice and rinse it under cold water to stop the cooking, then set aside.
  3. Boil the green beans, cut into small pieces, in salted water until tender but still with a bit of bite.
  4. Steam the mussels until they open, then remove them from their shells.
  5. Using a toothpick, remove the intestinal vein from the shrimp, then drop them into boiling salted water for 2 minutes. Drain and let them cool.
  6. Wash and dice the tomatoes, sprinkle with salt, and place them in a colander to release their excess water.
  7. Mix all the ingredients together to your liking and let everything chill in the refrigerator.
  8. Just before serving, dress with salt and olive oil, and bring it to the table nice and cold.


You can make this a few hours ahead of time and keep it chilled until you're ready to serve.


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