A luxuriously smooth cream of broccoli soup with a velvety texture and delicate balance of fresh broccoli and savory cream. Garnished with crispy florets for contrast.
Author:dalgado ramsy
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Yield:6 servings (as starter)
Category:Soup
Method:Stovetop/Blending
Cuisine:French-inspired
Ingredients
Butter: Adds richness and flavor.
Chopped Onion (Zwiebel gehackt): Provides a savory base.
Fresh or Frozen Broccoli Florets (Brokkoliröschen frisch oder gefroren): The star of the dish, packed with nutrients.
Garlic (Knoblauch – optional): Adds aromatic depth, though it can be skipped if desired.
Flour or Gluten-Free Flour Blend (Mehl oder glutenfreie Mehlmischung): Helps thicken the soup.
Chicken or Vegetable Broth (Hühnerbrühe oder Gemüsebrühe): Enhances flavor; choose vegetable for a vegetarian option.
Cream or Milk (Sahne oder Milch oder milchfreie Alternative): Provides creaminess; opt for dairy-free options as needed.
Salt: To taste.
Black Pepper: To taste and add a bit of spice.
Instructions
Prep broccoli: Chop stems into 1/2″ pieces. Reserve 1/2 cup small florets for garnish.
Sweat aromatics: Melt butter over medium-low. Cook leek 5 mins until soft. Add garlic; cook 1 min.
Make roux: Stir in flour; cook 2 mins until blonde.
Simmer: Gradually whisk in broth. Add broccoli stems; simmer 10 mins. Add florets; simmer 5 mins more.
Purée: Blend until silky smooth using immersion blender (or in batches in countertop blender).
Finish: Strain through fine mesh sieve for extra smoothness. Return to heat; stir in cream, milk, and seasonings. Heat through (do not boil).
Serve: Ladle into bowls. Swirl with crème fraîche, garnish with blanched florets and chives.
Notes
Pro technique: Blanch reserved florets in salted boiling water for 1 minute, then shock in ice water.
Dairy-free: Use coconut cream and oat milk.
Restaurant trick: For ultra-smooth texture, pass through chinois sieve.
Soup thickens when chilled – thin with broth when reheating.