in Soup Recipes

Broccoli stalk and potato cream soup

updated

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Ingredients for 2 servings:

  • 1 broccoli, just the stalk
  • 2 m.-sized carrot(s)
  • 1 m.-sized potato(s)
  • ½ onion(s)
  • 300 g water
  • 50 g cream, approx.
  • salt and pepper
  • chili
  • Herbs, fresh and chopped
  • 1 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

delicious leftovers

Clean and peel the broccoli stalk. Roughly chop. Clean and chop the carrots. Peel and chop the potatoes and onion. Sauté the vegetables in oil, then add water and cook. This takes 3 minutes in a pressure cooker, or about 15-20 minutes in a regular pot. Then puree and add cream and seasoning. Serve with fresh herbs.

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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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Broccoli stalk and potato cream soup