The cream of broccoli soup with some crusty breads is a hearty one-pot no-fuss meal for that chilling night indoors when only thing you want to do is to laze on your couch!
Weekend is getting over and I am in no mood to take on a new week as yet! I still want to snuggle in my cozy couch and sip this hot cream of broccoli soup with some crunchy rustic breads and spend quality time watching Agatha Christie classics! Witnessing Mr. Poirot solving the most mysterious murder is as pleasurable as savoring this homemade classic cream of broccoli soup, try this combination and you won’t stop thanking me!
We got a little lazy in past couple of days which resulted in a delay to publish this heartwarming recipe of broccoli soup. We are shooting our videos daily these days and then editing and then publishing them – all this sudden surge of work made us a little exhausted and we decided to take a quick little break. If you may imagine, the work that goes behind each recipe/video, starting from shortlisting to publishing (shopping for ingredients, shooting, cooking, photographing, editing, writing, optimizing for SEO and social media sharing all included between these 2 boundaries) takes bit of an effort. Even though we love doing every bit of it wholeheartedly, at times the under-cooked chicken gets on our nerves too and that’s when we know that we need a break!
After the quick break, I wanted to mark this restart with something clean and you tell me what can be healthier and cleaner than a hearty bowl of warm broccoli soup! This soup is flavored with one of my favorite aromatics that is leek which is a wonderful ingredient belonging to the same family as onions but much more subtle. And best part is it doesn’t make you cry! The creamy quotient of this cream of broccoli soup is derived from potatoes which lend it a thick and smooth body making it delicious as well as filling.
If you are worrying that the potatoes will overpower the taste of broccoli, then just take my words on this. The balance of flavors with broccoli and potatoes is extremely well-maintained in this bowl of creamy broccoli soup and if you are generally put off by the somewhat rare smell of broccoli, this one won’t bother you for sure. The tang of sour cream and the aroma of leek with the creaminess of broccoli and potato create an utterly appetizing harmony in a single bowl!
I had already mentioned our phase of broccoli overload due to our trip to Ooty, the queen of hill stations in Southern India. This broccoli soup, after the crispy and crunchy broccoli tater tots, is another gem we created from the fresh broccoli produce we luckily procured from Ooty. You haven’t been lucky yet to check out my broccoli tater tots? Good heavens! Do check them out and relish these two great broccoli delicacies at the earliest, you won’t be able to believe how mind-blowing they are!
There are many more such amazing dishes waiting to travel from my repertoire to yours and we would love to know how you and your family find them. There is nothing more encouraging than to know how you, my readers, find our recipes and had a great meal at home with friends & family. This is our humble way to be a part of your life, however small it may be and we love this! Do share your stories and keep delighting us by letting Flavor Quotient be a part of your life!
- Fresh broccoli – 1, large head
- Potato – 2, medium, cut into 1 inch cubes
- Leek – 2, chopped
- Garlic – 4 cloves, minced
- Sour cream – ½ cup
- Vegetable oil – 3 tbsp
- Salt & pepper to taste
- Drizzle of olive oil
- Peanuts – 2 tbsp, toasted and coarsely chopped for garnish
- Cut broccoli head into florets and the tender stalks into small pieces. Rinse them thoroughly and drain.
- In a large stock pot, add the olive oil. Once the oil is hot, add the chopped leeks and sauté for a minute.
- Tip in the minced garlic and sauté for 1 more minute until the garlic is fragrant.
- Then add the cubed potatoes and cook them for 5 minutes stirring occasionally.
- Then add the broccoli florets and stalks. Give a good stir and let the vegetables cook for 5 minutes.
- Then add one liter of water making sure all the veggies remain inside the water. Season generously with salt and pepper.
- Let the water come to a rolling boil. Then cover and simmer for 15 minutes or until the potatoes are cooked through and the broccolis are soft.
- Remove the pot from heat and using a stick/immersion blender, blend the soup until thoroughly smooth and creamy without any lumps.
- Put the soup back to the heat and let it warm through. Check and adjust for seasoning if needed. Turn off the heat and stir in the sour cream.
- Serve the cream of broccoli soup in bowls and garnish with coarsely chopped toasted peanuts and a drizzle of extra-virgin olive oil. Enjoy!