Broccoli and crostini soup with brie cheese
4 servings
30 minutes
Broccoli soup with brie crostini is a gastronomic embodiment of tenderness and refined taste. This recipe comes from Sweden, where simplicity and naturalness are valued. The creamy soup with the aroma of fresh onion and broccoli unfolds with soft creamy notes, while the crostini with brie add a crunchy texture and a noble, slightly nutty flavor. The balanced combination of vegetables and cheese makes the dish nutritious yet light. Ideal for a cozy dinner or lunch on a cool day when you want to warm up and enjoy exquisite flavors. The presentation is complemented by fresh parsley, which adds a touch of freshness. Each spoonful is a harmony of flavors that warms the body and soul.
1
Preheat the grill. Heat a tablespoon of olive oil in a pot. Sauté the onion in a pan for no more than three minutes.
- Olive oil: 3 tablespoons
- Onion: 1 head
2
Pour the broth into a pot and add broccoli. Place on the heat and bring to a boil, then reduce the heat and cook for 4-6 minutes until the cabbage is tender but retains its color.
- Vegetable broth: 450 ml
- Broccoli cabbage: 275 g
3
Meanwhile, make crostini with brie. Slice the baguette diagonally into thin pieces and place them on a baking sheet. Lightly brush with olive oil and add more spices. Toast on both sides until golden brown and remove from heat. Rub with garlic, place pieces of brie cheese on top, and sprinkle with ground black pepper. Put under the grill to let the cheese bubble.
- French baguette: 1 piece
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
- Brie cheese: 100 g
- Ground black pepper: to taste
4
Pour the soup into a blender, add spices, and blend until pureed. Optionally, you can add cream. Sprinkle with finely chopped parsley and pour into soup bowls. Place crostini with brie on the appetizer plates.
- Cream: 2 tablespoons
- Chopped parsley: 1 tablespoon
- Salt: to taste