John Myers
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Soup Trilogy Made from Broccoli Cream Soup, Curry-zucchini Soup and Beetroot-orange Soup
The perfect soup trilogy made from broccoli cream soup, curry-zucchini soup and beetroot-orange soup recipe with a picture and simple step-by-step instructions.
For the broccoli cream soup
- 700 g Broccoli
- 50 g Shallot
- 1 Pc. Clove of garlic
- 30 g Butter
- 750 ml Vegetable broth
- 30 g Sliced almonds
- 200 g Whipped cream
- 200 g Salt
- 200 g Pepper
- 200 g Nutmeg
- 2 tsp Lemon juice
For the curry and zucchini soup
- 2 Pc. Onions small
- 3 Pc. Zucchini yellow
- 2 tbsp Butter
- 600 ml Vegetable broth
- 250 ml Coconut milk
- 250 ml Salt
- 250 ml Pepper
- 2 tbsp Lemon juice
- 1 tbsp Curry
- 2 tsp Turmeric
Beetroot and orange soup
- 3 Pc. Onions small
- 4 Pc. Beetroot tubers
- 1 Pc. Orange zest
- 1 Pc. Grated ginger
- 1 Pc. Chili powder
- 600 ml Vegetable broth
- 300 ml Cream
- 150 ml White wine
- 300 ml Orange juice
For the broccoli cream soup:
- Rinse the broccoli and cut into florets. Cut 200 g florets into slices. Peel the broccoli stalks and cut them into slices. Peel shallots and garlic, cut into slices and sauté in 30 g butter. Add the sliced broccoli florets and stems and sauté briefly. Add the vegetable stock and bring to the boil. Let the vegetables simmer in the closed pot for about 15 minutes.
- Roast the almonds in a small pan until golden brown and leave to cool on a plate. Fry the remaining broccoli florets in a little hazelnut oil over low heat until golden brown.
- Add the cream to the soup and briefly bring to the boil again. Then puree and season with nutmeg, salt, pepper and lemon juice. Serve with the small broccoli florets and flaked almonds.
For the curry zucchini soup:
- Sweat the onions in the butter, wash the zucchini and cut into small cubes and sweat for about 10 minutes. Add the vegetable stock and coconut milk and simmer for 15 minutes. Then puree and season with the spices.
For the beetroot and orange soup:
- Peel and chop the onion, sauté in a large saucepan with butter. Dice the beetroot and add. Start a little, add the chili powder and deglaze with white wine. Let this boil off first, then add the orange juice and let it boil off as well.
- Fill up with broth and cook again for 10 minutes. Then add the cream and the freshly grated ginger and puree. Season to taste and season again before serving. Serve with a dollop of milk foam and the grated orange peel.
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