in Soup Recipes

Cream of broccoli soup

updated

Spread the love

Ingredients for 2 servings:

  • 500 g broccoli, fresh or frozen
  • 750 ml vegetable stock
  • 2 tsp cornstarch
  • Salt
  • nutmeg
  • 2 tbsp Cremefine, for cooking
  • 2 tbsp water

Instructions

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

low in calories and quick to make.

Divide the fresh broccoli into florets, trim the stalks, bring to a boil with the broth, and then add the florets. Add the frozen broccoli to the boiling broth. Simmer for about 10 minutes. Remove a few florets with a slotted spoon (for garnish). Using a hand blender, puree the soup until smooth. Mix cornstarch with 2 tablespoons of water to thicken the soup. Stir in the crème fraîche and season to taste. Finally, return the broccoli florets to the soup. Of course, you can also use regular cream or stir in crème fraîche, but then the soup will no longer be low in calories.

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.

Fish ragout

Spiced goulash in oriental style from the Roman pot