Cream Of Broccoli Soup Recipe – Simples Recipe Ever :- On those chilly winter days, Cream of Broccoli Soup is the ideal dish to serve as a comfort food. In addition to being ready in less than thirty minutes (counting the time spent preparing it),
Cream Of Broccoli Soup Recipe – Simples Recipe Ever
this traditional soup dish can be prepared almost entirely in a single pot, making it effortless enough for a speedy weekday dinner and delectable enough for your next meal with the family.
Ingredients
For Blanching Broccoli
- 3 to 3.5 cups water
- ¼ teaspoon salt
- 200 to 250 grams broccoli – 1 medium broccoli head, chopped
Other Ingredients
- 2 tablespoons Butter or olive oil
- ¼ to ½ teaspoon chopped garlic or 1 to 2 garlic cloves
- ¼ cup chopped onions or 1 small onion
- 1 to 1.5 tablespoon all-purpose flour or whole wheat flour
- 1.5 cups whole milk
- ¼ teaspoon dry oregano or any of your favorite dried or fresh herbs
- 1 pinch grated nutmeg or ground nutmeg
- salt as required
- crushed black pepper as required
Instructions
Florets of Broccoli Becoming Blanched
First, you can either chop the broccoli or break it into florets of a small to medium size with a sharp knife.
A saucepan containing salt and water is heated. Bring the water to a boil with great force.
Broccoli florets should be added after the heat has been turned off.
After blanching for anywhere between 15 and 20 seconds, the florets should be drained. Have a few broccoli florets set aside for garnishing purposes. Insects that are present in broccoli can be eliminated by the blanching process described above.
By sautéing
Butter should be heated in a saucepan. After adding the onions and garlic, sauté them until they become more pliable. Blend in the flour. Sauté for two minutes over a low heat, stirring the mixture frequently.
When Broccoli is Cooked
Put in the broccoli that has been drained. Combine thoroughly. Include either water or vegetable stock.
After another thorough mixing, cover the pan with its lid and set it aside. Keep the broccoli at a low simmer until it is cooked through and soft. It takes approximately six to seven minutes to cook broccoli. While the broccoli is cooking, you should check it a number of times.
A Warming of Milk
The milk can be heated either on the stovetop or in the microwave in the meanwhile. Instead of boiling the milk, you can simply heat it.
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Making a puree of the broccoli soup mixture
Within the same saucepan, use an immersion hand blender to blend the soup until it is completely smooth. This should be done while the soup mixture is still somewhat warm or hot. It is also possible to blend using a standard blender.
Broccoli soup made with cream of broccoli
After the soup has been pureed, add the hot milk and mix it thoroughly. On the stovetop, continue to keep the soup pan, and start the simmering process on a low heat. Add some oregano, or any other dried or fresh herbs that you choose, to season the dish. You are able to incorporate approximately one to two teaspoons of fresh herbs.
Warming the soup in a gentle manner
To cook the soup, simply do so in a gentle manner. It is not necessary to take it to a boil. From time to time, stir. Salt, freshly crushed black pepper, and nutmeg, either ground or grated, should be the final spice before serving. Place florets of broccoli on top of the soup once it has been poured into soup bowls. Cream of broccoli soup can be served hot, either on its own or with toasted bread or baguette that has been buttered.
Recommendations for Serving
As an alternative to garnishing the soup with broccoli florets that have been blanched, you may use bread croutons, cream, cheese, or fresh herbs such as parsley, basil, or cilantro.
Nutrition
- Calories -281
- Fat -18g28%
- Saturated Fat -11g69%
- Trans Fat -1g
- Cholesterol -48mg16%
- Sodium -1603mg70%
- Potassium- 683mg20%
- Carbohydrates -23g8%
- Fiber- 4g17%
- Sugar -12g13%
- Protein 1-0g20%
- Vitamin A -1432IU29%
- Vitamin B1 -(Thiamine)- 1mg67%
- Vitamin B2 (Riboflavin)- 1mg59%
- Vitamin B3 (Niacin) -1mg5%
- Vitamin B6 -1mg50%
- Vitamin B12-1µg17%
- Vitamin C -113mg137%
- Vitamin D- 3µg20%
- Vitamin E -1mg7%
- Vitamin K -131µg125%
- Calcium- 298mg30%
- Vitamin B9 (Folate) -100µg25%
- Iron -1mg6%
- Magnesium -55mg14%
- Phosphorus -252mg25%
- Zinc -1mg7%
Notes
Use broccoli that is fresh: Although broccoli florets that have been frozen would work really nicely for this recipe, I usually make an effort to use fresh produce whenever it is possible to do so. In order to make the process of pureeing broccoli more manageable, it is essential to ensure that it is cut into small pieces. You will need to either let the frozen broccoli thaw on its own or place it in an Instant Pot to thaw before you can proceed with the process of pureeing it with the other ingredients for the soup.
Prepare in advance of the event: In addition to being an excellent dinner to freeze and have at a later time, this creamy broccoli soup is also an excellent method to save any leftovers. To prepare the soup for dishing, simply allow it to thaw and then use your hand immersion blender to re-mix before serving. It is possible to store this soup in the freezer for up to one to two months.
It should be vegan: Make the soup using either almond milk or a mild version of coconut milk. Either the coconut milk or the almond milk should be warmed up; neither should be heated or brought to a boil. Since the soup is made using coconut milk, the delicious flavors of coconut will be able to be experienced.
