in Soup Recipes

Broccoli and carrot cream soup

updated

Spread the love

Ingredients for 5 servings:

  • 500 g broccoli
  • 500 g carrot(s)
  • 2 large onions
  • 200 ml cream
  • 100 ml oil (sunflower oil)
  • e.g. sea salt and pepper
  • 0.3 g saffron powder
  • 1 ¼ liters vegetable broth
  • some Balsamic vinegar (Crema di Balsamic vinegar)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the carrots and cut into 1.5 cm thick slices. Wash the broccoli and cut into florets. Cut the stalk into pieces. Chop the onions. Heat the oil in a saucepan and sauté the onions briefly. Add the carrots and broccoli to the pan and sauté for about 3 minutes over high heat, stirring constantly. Now deglaze with the heated vegetable stock, bring the soup to a boil, and simmer over low heat for about 20 minutes. Season with salt and pepper. Purée with a hand blender, add the cream and saffron, and simmer for about 3 minutes, stirring constantly. Ladle into plates and serve garnished with a few drops of balsamic vinegar.

Facebook Comments

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.

Vegetable casserole

Salad with carrots, corn and cucumbers