1/2 kg broccoli with stalks
2 fresh red chillies finely sliced into thin rings
1/2 teaspoon sea salt
3/4 cup white onions finely chopped
1 tablespoon finely chopped garlic
1 large carrot finely minced
2 tablespoons butter
1 tablespoon vegetable oil
1 teaspoon rice flour
1 cup whole-milk or heavy cream
1/2 teaspoon freshly ground black pepper
salt to taste
croutons and hot sauce such as Habanero to serve
Combine the chopped red chillies and salt in a small bowl and mix. Reserve. The salt mellows the acid int he chillies making them less hot.
Remove the stalk of the broccoli and slice into tiny pieces and reserve. Cut broccoli into florets. Reserve separately.
Finely chop carrots.
Heat oil and butter in a medium size point on medium flame. Add onions and 3/4 of the chopped red chillies and sea salt. Saute until soft and translucent. Add garlic, chopped stalks of broccoli and carrots. Saute another 3-4 minutes.
Add broccoli florets, black pepper and toss well. Pour water to just cover the tops of the broccoli. Stir in rice flour. Cook open until vegetables are soft.
Stir in milk or cream and continue cooking 2-3 minutes.
Cool then puree to a smooth or consistency. I like to leave bit of broccoli and carrot in the soup for texture but its up to you. Add salt and stir.
Taste for salt and spiciness. Stir in some Habanero hot sauce and salt if required.
Pour hot soup into bowls, mugs or cups. Garnish with leftover salted red chillies and croutons.