How to Make Award-winning Charred broccoli cream soup

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, charred broccoli cream soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Charred broccoli cream soup is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Charred broccoli cream soup is something that I have loved my whole life. They’re fine and they look wonderful.

Onions, celery, and broccoli cooked in chicken broth are pureed with milk in this quick scratch-made cream of broccoli soup. Reviews for: Photos of Best 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! It is delicious and super healthy.

To begin with this recipe, we must first prepare a few ingredients. You can have charred broccoli cream soup using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Charred broccoli cream soup:

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

This vegetarian cream of broccoli soup is the perfect comfort food for cold days and is ready in about thirty minutes with simple ingredients. I chose not to use cream in this "cream" of broccoli soup. Instead, I pureed the broccoli and milk together, which creates a smooth, creamy texture. This soup is super creamy in texture, but it contains very little actual cream.

Steps 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.

Instead, I pureed the broccoli and milk together, which creates a smooth, creamy texture. This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture – what's called a roux – gives it body and silkiness. Cream of broccoli soup is a soup prepared with broccoli, stock and milk or cream as primary ingredients. Ingredient variations exist, as do vegan versions.

So that is going to wrap it up for this special food charred broccoli cream soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!