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Cream broccoli soup with cream

Cream of Broccoli Soup with Cream

Delicious, vitamin-rich, vibrant — for fans of healthy eating! This creamy broccoli soup will earn a permanent spot on your menu the moment you try it. This simple first course gives you an energy boost, a feeling of lightness, and a good mood after a tasty lunch!

Maria

Recipe author

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Composition / ingredients

Servings:

Broccoli

500

Water

Cream (20-33% fat content)

200

Potatoes (large)

Onion

Garlic

Butter

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 30 % 3 g

Carbohydrates 50 % 5 g

57 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a delicious creamy broccoli soup with cream? It's a very simple recipe even a beginner can handle. First, gather the ingredients from the list. You can use fresh or frozen broccoli. The potatoes should be large; if yours are medium, use 3–4. The more potato, the thicker the soup.
Step 2:

Cut the stem off the broccoli. The remaining head with florets should weigh 500 g (about 1 lb), so buy a little extra. Break the head into florets.
Step 3:

Put the florets in a bowl of cold salted water and leave for 10 minutes. If there are any bugs in the broccoli, they'll float to the surface.
Step 4:

Then drain the water and cut the broccoli into small pieces.
Step 5:

Peel the potatoes and cut into medium cubes.
Step 6:

Peel the onion and dice it finely.
Step 7:

Chop the garlic with a knife.
Step 8:

Bring 1 quart (1 liter) of water to a boil in a pot, then add the potatoes and broccoli. Salt and stir. Bring it back to a boil and cook the soup over medium heat for about 10 minutes.
Step 9:

Meanwhile, melt the butter in a skillet and fry the onion and garlic for about 2 minutes, until fragrant.
Step 10:

Add the onion to the soup pot. Simmer everything together for 5–7 minutes at a gentle boil, or a little longer until the vegetables are tender.
Step 11:

Blend the soup thoroughly with an immersion blender until smooth.
Step 12:

Pour in the cream and stir. You can add more or less cream, and whatever fat content you prefer; adjust to the consistency you like. Return the pot to the heat and bring it just to a boil, but don't let it boil hard.
Step 13:

Season with salt and pepper to taste. As soon as the first bubbles appear, take the pot off the heat.
Step 14:

If you like, make croutons from a wheat baguette: slice half the baguette into not-too-thick pieces. Heat butter in a skillet and fry the croutons on both sides until golden. Rub the fried croutons with garlic and salt lightly.
Step 15:

Ladle the soup into bowls and top with croutons. Sprinkle with ground black pepper and serve. Enjoy!

Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (thick or thinner soup), the size of your pot, and the ingredients you're using. Keep in mind that the author's idea of how much meat, potato, grain, and so on belongs in the soup may not match yours. In practice, if you're making it for the first time, don't cook a whole pot at once — make a tasting batch for one or two people. Reduce all the ingredients to 1–2 servings, and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Remember that some liquid boils off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions to your taste. Before long, like most experienced cooks, you'll be adding water and ingredients by eye.
The cream for this recipe can be any fat content, but remember that the higher the fat of the products you use, the higher the calorie count of the dish.