BROCCOLI-TRIO

A simple, refreshing starter: a soup, and two salads in a trio with plenty of vitamins! Serves 4 2 fresh, healthy looking heads of broccolis 4 cups, /800 ml/ good quality chicken stock 1 shallot 1 lemon 10-15 almond, grilled and smashed Extra-virgin olive oil Cream (3-4 tablespoons) Salt (fleur de sel) Freshly milled pepper 1. Cut all the broccoli florets from the stalks and put them to one side. Peel the stalk. Wash everything carefully. Choose the 8 nicest broccoli florets and leave the others aside. Warm up the chicken stock; add the stalk and the 8 nicest flowers into. Cook them for a few minutes, check it time to time - they have to be "al dente “! Take them out of the soup; put them in ice-cold water for a few moments. After taking them out from the cold water, leave them aside. Keep the soup for the following preparation! 2. Cut the shallot finely. Warm up 2 tablespoons of olive oil in a saucepan, add the shallots and cook them on a low heat until they change colour. Add the rest of the broccoli florets you reserved aside, mix well with the shallots and keep turning for a few moments. Pour the soup in and cook until the broccoli florets got completely soft. Take the soup off the heat, put the cream in, and with a hand-blender mix until you get a homogeneous liquid. The first member of the trio is ready! 3. To prepare the second member of the trio, take your reserved broccoli stalk. With a mandolin grater (the kind used for slicing cucumbers) make fine slices from it. Add the juice of a half lemon, olive oil, fleur de sel, freshly milled pepper, and the grilled, smashed almonds. Mix well.   4. Take the reminding 8 flowers (two for each person); sprinkle them with a bit of lemon juice and olive oil, fleur de sel and fresh pepper. Now the trio is ready to be served. 5. Usually I take a longer plate, put on first the soup in a cup, then the two other salads next to each other. It is light and delicious.