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Cream Soup of Broccoli with Cream
Instructions
I prepare all the necessary ingredients. I peel the potatoes, onion and garlic. I use frozen broccoli – it only needs to be thawed. If you are using fresh broccoli, rinse it and separate it into florets.
I cut the potatoes into small pieces so they cook faster.
I also cut the broccoli florets into several pieces if they are large.
I put the potatoes into a pot, cover with water and bring to a boil.
Five minutes after it comes to a boil, I add the broccoli to the pot. I cook over low heat for 10 minutes.
Meanwhile, I melt the butter in a frying pan and add the finely chopped onion and garlic. I sauté until the onion and garlic become soft and start to release a pleasant aroma.
I transfer the onion and garlic into the soup and cook until all the vegetables are done (5–7 minutes). At this same stage I add salt and pepper. You can also add your favourite aromatic herbs – oregano or khmeli-suneli.
When all the vegetables are ready, I blend the soup with an immersion blender.
I pour in the cream, stir and bring to a boil. I let it boil for just half a minute and then remove it from the heat.
The cream of broccoli soup with cream is ready. You can serve it with croutons and bacon.Enjoy your meal!
Tips
- 1
DO NOT OVERCOOK THE BROCCOLI – ten minutes at most, otherwise it will lose its bright green colour and turn into a grey mush.
- 2
SAUTÉ THE ONION AND GARLIC IN BUTTER – this gives a rich flavour, different from simply boiling them in the soup.
- 3
ADD THE CREAM AT THE END – after blending. If you add it before cooking, it may curdle at a high temperature.
- 4
SERVE WITH A «CRISPY ADDITION» – croutons, fried bacon, seeds, crackers. This is a classic for cream soups. A similar principle works in other vegetable cream soups.
FAQ
Which broccoli should I choose? +
Fresh: bright green, firm florets, with no yellow spots and a springy stem. Frozen broccoli is more convenient and more affordable all year round, and it does not lose its nutritional value. Check that there is no «frost» in the bag – that is a sign of refreezing. Medium-sized florets (2–3 cm in diameter) are good for soup. Use the stem as well – peel off the tough outer layer and cut it into cubes. Miratorg and Zelyonaya Dolina are good-quality brands of frozen broccoli.
What can I use instead of cream? +
Alternatives: milk + 1 tbsp butter (a low-fat option), coconut milk (a vegan substitute with an exotic taste), 100 g of Druzhba processed cheese (a rich «cheesy» cream soup), 20% sour cream (a more «tangy» option). Cream of 10–20% fat is the «golden mean» for a cream soup. A fat content above 33% will make the soup too «heavy». For a diet version – 1.5% milk + 1 tbsp flour for thickness.
How long does the soup keep? +
In the refrigerator, in a covered pot – 2–3 days. The next day the flavour is brighter, as the spices have had time to infuse. Reheat on the stove over low heat, stirring (do not bring it to a rapid boil, otherwise the cream may curdle). I do not recommend freezing it – creamy soups separate after thawing. To keep some «in reserve», freeze the soup without the cream and add it after reheating.
What should I serve the cream soup with? +
A classic: with garlic croutons (pieces of dark bread fried with garlic), fried bacon, cheese sticks. With pumpkin seeds (toasted) and a drop of olive oil on top. For a «restaurant-style presentation» – a swirl of cream on top and a mint leaf. With a glass of dry white wine. For a «hearty lunch» – with boiled chicken breast or prawns. Garnish with broccoli florets fried separately for decoration.
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