Cream of broccoli soup with mint
2 servings
15 minutes
Broccoli cream soup with mint is a harmonious blend of fresh greens and creamy tenderness. Its origin is closely tied to European gastronomic tradition, where the balance of flavors and textures is valued. The base of the dish is broccoli, giving the soup a rich color and a light nutty note, while mint and basil add refreshing coolness and subtle aromatic sophistication. A hint of lemon juice enhances the flavor even more. This soup is perfect for a light lunch or dinner, especially in warm weather when you crave something nourishing yet not heavy. Garnished with fresh mint, it delights the eye and brings joy to everyone who tastes it.
1
Cut the broccoli into large pieces and add it to the broth, bring to a boil and cook for 3-4 minutes.
- Broccoli cabbage: 400 g
- Chicken broth: 300 ml
2
Chop the onion coarsely in parallel and sauté with bay leaf in olive oil over medium heat for 3 minutes until softened, add to the soup and cook for another minute.
- Shallots: 70 g
- Bay leaf: 1 piece
- Olive oil: 20 ml
3
Set aside 2 mint tops for decoration; separate the basil and mint leaves from the stems, and finely chop the garlic.
4
Add cream to the soup and simmer over medium heat for another 2 minutes, remove the bay leaf, add garlic, and take off the heat.
- Cream 33%: 200 ml
- Garlic: 1 clove
5
Add basil and mint leaves to the pot and blend the mixture until smooth for 3-4 minutes, then season with salt and pepper.
- Basil: 12 g
- Mint: 12 g
- Salt: to taste
- Ground black pepper: to taste
6
Pour the puree onto plates, add a few drops of lemon juice to taste.
- Lemon: 0.5 piece
7
Garnish the puree with mint leaves and serve.
- Mint: 12 g