Cream of broccoli soup with chicken
6 servings
60 minutes
Broccoli and chicken cream soup is a true embodiment of French sophistication in home cooking. Light, velvety, with a rich aroma and delicate texture, it combines the freshness of broccoli, the nourishment of chicken, and the softness of cream. Historically, French cream soups emerged as a way to highlight the subtle flavor nuances of ingredients, turning them into an exquisite dish. This soup offers warming tenderness on cold evenings and refined taste for a light lunch. Crispy croutons and parmesan complete the composition, giving the dish a harmonious aftertaste. Perfect for both festive dinners and cozy family lunches.
1
Thoroughly wash the chicken, place it in a pot, and add 1.5 liters of water. Bring to a boil, skim off the foam, and simmer for 35-40 minutes.
- Chicken: 350 g
- Chicken: 350 g
2
Chop the onion, grate the carrot, then sauté the mixture in olive oil until lightly golden. Add salt and pepper.
- Onion: 1 piece
- Carrot: 2 pieces
3
Remove the cooked chicken from the broth. Add broccoli, potatoes (cut potatoes into cubes or sticks, and cut broccoli into several pieces), and the sautéed mixture of onion and carrot to the broth. Cook the vegetables for 15 minutes. Add salt and pepper.
- Chicken: 350 g
- Broccoli cabbage: 300 g
- Potato: 3 pieces
- Onion: 1 piece
- Carrot: 2 pieces
4
Cut the chicken into cubes; if desired, you can fry it until golden brown.
- Chicken: 350 g
5
Once the vegetables are cooked, pour the soup into a blender. After blending, pour the mixture into a pot and place it on low heat, add cream, and stir the soup for 5-7 minutes.
- Cream: 200 ml
6
Then add grated parmesan, croutons, and chicken to the plate.
- Grated Parmesan cheese: to taste
- Toast: to taste
- Chicken: 350 g