Oct 21, 2013

Cream of broccoli soup

Just have to eat broccoli sometimes.

Recipe by Gray Apron
time: 10 min preparation + 20 min cooking

  • 560 g (1 1/4 lb) broccoli, cut into medium flowers
  • 340 g (3/4 lb) (2 medium bulbs) potatoes, peeled and diced
  • 3 Tablespoons olive oil
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 small parsnip, chopped
  • 100 g (3.5 oz) celery root, chopped
  • 1 l (4 1/2 cups) boiling water with 1 teaspoon salt
  • salt, pepper and nutmeg to taste
  1. In a large pot, heat oil on medium heat. Add onion, carrot, parsnip, celery.  Sauté for 10 min. Add a couple of pinches of salt and nutmeg half way through the process. 
  2. Add potatoes and broccoli. Sauté for 5 minutes. 
  3. Add boiling, salted water and cook on low heat for 20 minutes. 
  4. Blend the soup till creamy. Adjust seasoning.
  • very nice, there is no bad-cabbage taste; 
  • it tastes like vegetables and not just broccoli;
  • the thickness is just right;
  • if I eat a soup, it better be thick; 
  • we had the soup for lunch with cherry tomato focaccia on the side.

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