in Soup Recipes

Broccoli and cheese cream soup

updated

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Ingredients for 4 servings:

  • 500 g broccoli
  • 500 ml vegetable stock
  • 150 g Emmental cheese
  • 2 potatoes
  • 1 egg yolk
  • salt and pepper
  • nutmeg
  • 2 slices of toast
  • 1 tbsp garlic butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the broccoli in the vegetable broth. Set aside a few small florets and purée the soup. Add the grated Emmental cheese and the grated potatoes. Bring the soup to a boil, stirring constantly, until the cheese has dissolved. Remove the soup from the heat, add the egg yolk, and season generously. Dice the bread and toast it in the garlic butter until golden brown. Garnish the soup with the broccoli florets and croutons.

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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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