Cream of broccoli soup
6 servings
40 minutes
Broccoli cream soup is an exquisite and delicate dish, perfect for a light lunch or dinner. This soup has a velvety texture thanks to the cream and subtle hints of garlic that add zest. Broccoli, the main ingredient, not only gives the soup a rich green color but also enriches it with health benefits. The roots of this recipe trace back to European culinary traditions but fit well into Russian cuisine, where nourishing and warming dishes are valued. The cream soup can be served with crispy croutons or fresh bread and garnished with herbs and a drizzle of olive oil for added elegance. Its delightful taste and simplicity of preparation make it an excellent choice for cozy evenings.
1
In a thick-bottomed pot, sauté the onion (until soft but not burnt) and garlic.
- Onion: 1 head
- Garlic: 5 clove
2
Chop the broccoli (optional) and add it to the pot.
- Broccoli: 1000 g
3
Add salt and pepper.
- Ground black pepper: to taste
- Sea salt: to taste
4
Stew broccoli with onion over low heat.
- Broccoli: 1000 g
- Onion: 1 head
5
Add 1 to 1.5 liters of hot chicken broth (from a cube) to the pot.
- Chicken broth: 1 l
6
Bring the mixture to a boil over low heat.
7
Remove from heat and blend the mixture until smooth, then place it back on the heat.
8
Heat the cream in a pan and pour it into the soup, stir.
- Cream 25% fat: 100 ml
