Charred broccoli cream soup
Charred broccoli cream soup

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, charred broccoli cream soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Charred broccoli cream soup is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Charred broccoli cream soup is something that I have loved my entire life.

Onions, celery, and broccoli cooked in chicken broth are pureed with milk in this quick scratch-made cream of broccoli soup. My easy Broccoli Soup is a simple Cream of Broccoli Soup that's thick and creamy with an extra hit of flavour from cheddar cheese! Don't forget warm crusty bread for dunking! Cream of broccoli soup is a soup prepared with broccoli, stock and milk or cream as primary ingredients.

To get started with this particular recipe, we must prepare a few components. You can have charred broccoli cream soup using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Charred broccoli cream soup:
  1. Get 4 broccoli crowns
  2. Get 2 tbsp butter
  3. Make ready 1 large shallot, chopped
  4. Prepare 1 heap tsp chicken stock paste
  5. Take 1/2 tsp fresh thyme leaves
  6. Prepare 1/4 cup heavy cream

This broccoli cheddar soup recipe is SO satisfying! It's loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). I tried to make a great broccoli soup six months ago. I gave up after several failed attempts, and recently tried again after discovering Sarah.

Instructions to make Charred broccoli cream soup:
  1. Trim the broccoli, separating the florets from the thicker stems, and chopping all into bite-sized pieces.
  2. Bring 8 cups of water to a boil in a medium pot. Add all the broccoli stems and simmer 2 minutes. Add 1/4 of the florets and simmer another 1 minute. Strain, reserving the liquid.
  3. Put the pot back on medium heat. Add the butter and shallot. Fry for 1 minute to soften the shallot. Pour the broccoli water back into the pot. Add the chicken stock paste, a pinch of salt, and a few grinds of freshly cracked black pepper, and bring to a simmer.
  4. Return the parboiled broccoli to the pot and add the thyme leaves. Simmer for 10 minutes, then blitz with an immersion blender until smooth (for safety, you might want to let the soup cool a bit before doing this). Turn the heat up to medium-high and simmer for 15 to 20 minutes, until reduced and thickened slightly.
  5. While waiting on the soup, put a medium pan on high heat. I suggest using cast iron or carbon steel for this step. Add a splash of veg oil, then the remaining broccoli florets and a good pinch of salt. Let sear, stirring occasionally, until the broccoli's singed and softened (but not mushy). Remove the florets and set them aside.
  6. Take the pot off the heat and stir in the cream. Add the charred florets. Check the seasoning and add more salt and pepper as needed. Serve hot.

I tried to make a great broccoli soup six months ago. I gave up after several failed attempts, and recently tried again after discovering Sarah. This Creamy Vegan Broccoli soup is easy, hearty and healthy. In a medium saucepan, heat vegan butter or olive oil over medium heat. Loved the charred broccoli on top for that extra boost of deliciousness.

So that is going to wrap it up with this exceptional food charred broccoli cream soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!