Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, charred broccoli cream soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Charred broccoli cream soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Charred broccoli cream soup is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook charred broccoli cream soup using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Charred broccoli cream soup:
- Prepare 4 broccoli crowns
- Get 2 tbsp butter
- Make ready 1 large shallot, chopped
- Prepare 1 heap tsp chicken stock paste
- Prepare 1/2 tsp fresh thyme leaves
- Take 1/4 cup heavy cream
And it's hard to even tell the difference between the standard cream of broccoli soup and this cream of broccoli leaf soup. In fact, I served it to my. A few weeks ago, while sautéeing the broccoli + mirepoix for yet another batch of cream of broccoli soup, I left my saucepan to its own devices and accidentally browned a good thick layer of the vegetables. If you've read many soup recipes you'll know it usually says to sweat the vegetables and will specifically state "do not brown." Wooops!
Instructions to make Charred broccoli cream soup:
- Trim the broccoli, separating the florets from the thicker stems, and chopping all into bite-sized pieces.
- Bring 8 cups of water to a boil in a medium pot. Add all the broccoli stems and simmer 2 minutes. Add 1/4 of the florets and simmer another 1 minute. Strain, reserving the liquid.
- Put the pot back on medium heat. Add the butter and shallot. Fry for 1 minute to soften the shallot. Pour the broccoli water back into the pot. Add the chicken stock paste, a pinch of salt, and a few grinds of freshly cracked black pepper, and bring to a simmer.
- Return the parboiled broccoli to the pot and add the thyme leaves. Simmer for 10 minutes, then blitz with an immersion blender until smooth (for safety, you might want to let the soup cool a bit before doing this). Turn the heat up to medium-high and simmer for 15 to 20 minutes, until reduced and thickened slightly.
- While waiting on the soup, put a medium pan on high heat. I suggest using cast iron or carbon steel for this step. Add a splash of veg oil, then the remaining broccoli florets and a good pinch of salt. Let sear, stirring occasionally, until the broccoli's singed and softened (but not mushy). Remove the florets and set them aside.
- Take the pot off the heat and stir in the cream. Add the charred florets. Check the seasoning and add more salt and pepper as needed. Serve hot.
A few weeks ago, while sautéeing the broccoli + mirepoix for yet another batch of cream of broccoli soup, I left my saucepan to its own devices and accidentally browned a good thick layer of the vegetables. If you've read many soup recipes you'll know it usually says to sweat the vegetables and will specifically state "do not brown." Wooops! Alas, the caramel-ly notes from the browned veggies. broccoli and cream cheese soup recipe please. Win the ultimate Japanese hamper with Miso Tasty! We've teamed up with Miso Tasty this month to bring you the chance to win one of nine Japanese foodie hampers in celebration of their award-winning products.
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