Cream of Broccoli Soup *Video Recipe*
Author: Priyanka
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
- 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!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2017/03/cream-of-broccoli-soup/
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