in Soup Recipes

Quick cream of broccoli soup

updated

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Ingredients for 4 servings:

  • 1 pack of broccoli, frozen, approx. 300 g
  • 500 ml chicken stock, boiling
  • 1 cup of crème fraîche, approx. 150 g
  • 1 tsp Worcestershire sauce, to taste
  • 1 pinch(s) nutmeg, freshly grated
  • 2 tbsp herbs, chopped (chives, parsley)
  • 1 tbsp almond flakes, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Add the broccoli to the broth, bring to a boil, and simmer for about 15 minutes. Then puree the broccoli in the liquid. Take four tablespoons of the crème fraîche and set aside. Add the remaining crème fraîche to the soup and stir to combine. Heat the soup back up. Stir in the mixed herbs. Season the soup with the spices and Worcestershire sauce. Ladle the soup into four soup bowls. Finally, add a teaspoon of the reserved crème fraîche to each serving and sprinkle with toasted almonds. For four servings, one serving has 212 kcal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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