Cream soup of broccoli and potatoes
4 servings
15 minutes
Broccoli and potato cream soup is a delicate and warming dish from Italian cuisine that combines simplicity of preparation with exquisite taste. Its history traces back to traditional Italian soups where fresh vegetables and aromatic spices play an important role. The rich creamy hue with a slight spiciness from paprika and cumin makes it particularly pleasant to taste. Broccoli adds a light nutty note to the soup, while potatoes provide softness and a silky texture. It is served hot, garnished with drops of olive oil and whole broccoli florets. This soup is perfect for cozy family dinners or as an exquisite first course in restaurants. It is not only hearty but also healthy, filling the body with vitamins and warmth.
1
Peel the potatoes, cut them into small pieces, and boil in salted water for 7 minutes with bay leaves, then add broccoli and cook until done.
- Potato: 3 pieces
- Bay leaf: 2 pieces
- Broccoli cabbage: 200 g
- Salt: to taste
2
Now we will pour out about half of the broth. The amount of broth will depend on how thick you want the soup, but keep in mind that we will also be adding milk and butter. Remove the bay leaf and a few broccoli florets for garnish. Add spices and blend well until smooth.
- Milk: 0.5 glass
- Butter: 50 g
- Ground paprika: 1 teaspoon
- Ground ginger: 0.3 teaspoon
- Cumin (zira): 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Provencal herbs: 0.5 teaspoon
3
Pour in the milk and butter and mix a little again.
- Milk: 0.5 glass
- Butter: 50 g
4
Then we simmer it on low heat for about three minutes. The soup is ready! We serve it on plates and garnish with drops of olive oil.