Cream-soup "broccoli-cream" - Recipe With Photos Step By Step

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Cream-soup "broccoli-cream" - Recipe With Photos Step By Step
Cream-soup "broccoli-cream" - Recipe With Photos Step By Step

Video: Cream-soup "broccoli-cream" - Recipe With Photos Step By Step

Video: Cream-soup "broccoli-cream" - Recipe With Photos Step By Step
Video: Cream of broccoli soup | Best broccoli cream soup recipe. 2023, June

Creamy broccoli cream soup is the most creamy and frothy you can get!


Broccoli - 500 g

Potatoes - 125 g

Water - 1000 ml

Cream with fat content above 30% - 200 ml

Seasonings to taste

  • 50 kcal
  • 20 minutes.
  • 20 minutes.

Photo of the finished dish

Step by step recipe with photo

Creamy broccoli soup with whipped cream is the most creamy broccoli puree soup I know. One layer of it is as even airy as a cloud or sea foam!

The trick, of course, is to introduce whipped cream, but even here you can achieve different design options - depending on when you introduce them: in a saucepan or in a plate. Depending on this, the soup can be made either pale green marbled or completely white.

There are not too many ingredients in the broccoli-cream soup: water, broccoli, preferably some potatoes, and heavy cream for whipping. Seasonings - to taste and according to the season.

In order to save time, we are already setting the water to boil over high heat.

We clean and finely chop the potatoes, throw them into the water.

We cut the broccoli. I would like to draw your attention to the fact that in broccoli soups, you can use not only green tops, but also long white stems, even if they are a little fibrous. You will open them anyway. And the very healthy coarse fiber from this part of broccoli will end up in your gut and work for your health!

Cut the broccoli so that it fits into the pan, add it to the potatoes and cook everything together under the lid from the moment the water boils for 10-12 minutes on low or medium heat, seasoning to taste. At the end of cooking, both the potatoes and broccoli should be soft.

While the soup is boiling, beat the cream into a foam with the consistency of a liquid sauce. It can be made more dense, but it is more difficult to mix it into the soup, it gives more lumps.

Carefully puree the finished broccoli soup with a blender.

And only after it is sauteed, add whipped cream and stir until the lumps are completely dissolved. There are two possible design options: if you put the cream in a saucepan and then pour it over the plates, the color will be marble, like in my final photo in the foreground.

But if you mix the cream directly into the container in which the serving will be carried out, then the surface will turn out to be absolutely white, like here. A bowl with such a surface is in my finale - in the background. If I put it on the front, everyone would be perplexed what this absolutely white thing has to do with broccoli cream soup! But it turns out white on top, below - greenish, honestly!

Here is the broccoli cream soup we made. It just doesn't happen anymore!

Important additions to the recipe

At the beginning of whipping the cream, the dishes, the cream itself, and the tools must be cold.

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