Cream of broccoli with hot butter
6 servings
25 minutes
Broccoli cream with spicy oil is an elegant and refined dish of British cuisine that combines tenderness and spiciness. This cream soup has a silky texture thanks to potatoes and cream, while broccoli gives it a rich green color and a fresh, slightly nutty flavor. Leeks and garlic create a warm, deeply aromatic base, while chicken broth enriches the taste, making it harmonious. The finishing touch is the spicy oil made from chili, basil, and olive oil that adds brightness, spiciness, and expressiveness to the soup. This dish is perfect for cool evenings when you crave warming yet refreshing food. The cream soup can be served with crispy crackers or soft rolls to add a contrasting note to its delicate consistency.
1
Finely chop the white part of the leek and sauté it in butter with peeled and finely chopped potatoes for five minutes, then add minced garlic and fry for another two minutes.
- Leek: 1 stem
- Butter: 50 g
- Potato: 300 g
- Garlic: 2 cloves
2
Pour in the broth and boil for ten minutes, then add the broccoli florets, cream, and boil for another ten minutes, seasoning with salt and pepper. Blend the soup and season with spicy oil made by blending hot pepper, basil, and olive oil.
- Chicken broth: 1.5 l
- Broccoli cabbage: 1 piece
- Cream 35%: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Chili pepper: 1 piece
- Red Basil: 20 g
- Olive oil: 100 ml