Cream Of Broccoli is a delicious soup and at the same time a very nutritious option for dinner. This soup is comforting and quite filling. Broccoli is packed with vitamin C and fibre. There is no wastage with this soup as the whole broccoli head, including the stalk is used to make the most of the valuable antioxidants.
Add texture and some crunch to the creamy soup by garnishing it with toasted almonds and parsley. Serve with our Cheesy Garlic Bread Sticks or Baked Sweet corn Crackers.
Yield: 4 cups
Prep time: 10 minutes
Total time: 30 minutes
Ingredients For Cream Of Broccoli Soup
1 head broccoli
4 cloves garlic
1 onion, finely chopped
1 potato peeled and grated
1 teaspoon olive oil
1 tablespoon butter
1 cup milk + more if required
1 tablespoon cream
1 teaspoons salt
1/2 teaspoon ground white pepper
2 tablespoon almonds sliced/flakes
A few springs of parsley to garnish
Directions For Cream Of Broccoli Soup
- Wash and cut broccoli into small florets. Cut the stalk also.
- Keep 2 tablespoon florets aside to be added later.
- Heat the butter and olive oil in a large saucepan over medium heat. Add the garlic and chopped onion and stir till golden brown.
- Add the broccoli and cook for 5 minute.
- Now transfer the vegetables in a pressure cooker.
- Add grated potato, salt and 2 cups of water.
- Pressure cook on medium heat for 10 minutes.
- In the meantime toast the sliced almonds and set aside.
- Cool and make a pure by a hand blender or in a blender.
- Transfer in a pot and bring to boil on low heat.
- Stir in the milk, 2 tablespoon chopped broccoli, pepper and salt.
- Cook for 5 minutes.
- Adjust the thickness by adding more milk if required.
- Stir in the cream.
- Serve the soup topped with few almond slices, a spring of parsley.
Note: You can use grated cheese for garnishing along with the almond and parsley.
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