How to Make Cream of Broccoli Soup

If you’ve got kids who do not like vegetables, creating a soup can be the exceptional manner to get them to devour them. They are closely disguised and engaging soup is easy to digest. Cream of broccoli soup appears pretty and may be adorned with chopped parley, or slivers of carrot and even slices of black olives to contrast with the pale soup.

The artwork to creating a tasty soup is to have an awesome domestic-made stock as a base. Chicken stock is straightforward to make and you may freeze it for destiny use. You want a hen carcass, a massive onion left entire and fixed with cloves, a massive carrot halved or quartered, 10 or 12 black peppercorns and a spoonful of dried mixed herbs. You can also upload a celery stalk complete if you want, and a bay leaf or . You want enough water to cowl those ingredients, and produce this to the boil. Remove any scum that rises to the pinnacle after which partly cowl the pan and simmer for one and a half hours for a really properly inventory.

When you’ve got performed this you have stock for use every time you need it.

Broccoli is one of the exceptional veggies and is full of vitamins FastGas and minerals in addition to critical amino acids, so this soup is right for you, although the addition of cream does pile on the calories. It is a good starter for a dinner party although, and served with lots of fresh, crusty bread, makes for an excellent lunch. You can add a touch of brandy or Madeira to this to liven it up a bit, when you upload the inventory. I use cumin seeds however you don’t should try this, and a 2 inch stick of cinnamon provides interest too, however again that is elective as is the grated Parmesan. You can make the more tricky soup for guests and depart the elective elements out in case you are making this to your youngsters. Here you have two recipes in one.

Cream of Broccoli Soup

2 huge heads of broccoli, approximately 1 lb reduce into small florets

1 huge onion, finely chopped

2 or three garlic cloves, finely chopped

2 tbsps olive oil

1 litre chook stock

200 ml double (thick or whipping) cream

2 tsps cumin seeds (optionally available)

a little Madeira or brandy (elective)

2 inch stick of cinnamon or cassia bark (non-compulsory)

salt and freshly ground black pepper

Parmesan cheese, grated (non-obligatory)


Heat the olive oil in a pan and fry the onion and garlic, stirring, for a few minutes until the onion is translucent.

Chop the broccoli stalks more or less and add those with the florets to the pan and fry for a further 6 mins.

Add the inventory, cumin and cinnamon and Madeira or brandy if using.

Bring to the boil; turn the warmth all the way down to low and season.

Simmer for 15 minutes then take away from the warmth and permit the soup combination to chill a little.

Blend and go back to the pan including the double cream. Bring the liquid to simmering point, flip off the heat and serve with the grated Parmesan cheese (optionally available).

(Serves four)