Velvety broccoli cream with toasted almonds and a hint of blue cheese - photo 1
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Velvety broccoli cream with toasted almonds and a hint of blue cheese

Pikantne Soups Vegetarian Dishes Lunches 45 min Easy 18 wyświetleń ~28.74 PLN - (0)
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Description

This is not your ordinary broccoli soup. It is culinary poetry in a bowl, a dish that proves that simple ingredients can create something absolutely exceptional. The velvety, smooth consistency, achieved by adding a potato and careful blending, envelops the palate. The deep, slightly sweet flavor of the broccoli is complemented by the bold, salty note of noble blue cheese, which adds elegance and character to the soup. Crunchy, golden almond flakes not only look beautiful but also introduce a wonderful textural contrast. The freshness of lemon juice and a pinch of nutmeg enhance the flavor of the vegetables. This soup is the perfect choice for an elegant appetizer during a festive lunch, but it also works well as a light yet filling dinner in the middle of the week. Served with garlic croutons or a piece of crispy baguette, it becomes a wholesome meal.

Ingredients (13)

Servings:
4
  • Broccoli 500 g
  • Potato 1.3 szt.
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Vegetable broth 1000 ml
  • 30% cream 100 ml
  • Almond flakes 30 g
  • Masło klarowane 1 łyżka
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Blue mold cheese (e.g. blue cheese, gorgonzola) 50 g
💰 Szacowany koszt dania: ~28.74 PLN (7.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Start by thoroughly preparing the vegetables. Wash the broccoli under running cold water. Cut off the tough, woody end of the stem (about 2-3 cm from the bottom) and discard it. Peel the outer, fibrous skin of the remaining stem using a small knife or vegetable peeler. Cut the peeled stem into small cubes (about 1x1 cm), and divide the crown of the broccoli into smaller florets. Peel the onion and chop it finely. Peel the potato and cut it into cubes similar in size to the broccoli stem. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Broccoli, Potato, Onion, Garlic
Use a large cutting board to have freedom of movement. Evenly chopping the vegetables (potato and stem) will ensure they cook at the same time. Don't throw away the broccoli stem! After peeling, it's delicious and full of flavor.

Cooking the soup

2

In a large pot with a thick bottom (about 3-4 liters capacity), heat a tablespoon of clarified butter over medium heat. When the butter melts and starts to gently sizzle, add the chopped onion. Sauté it for about 5-7 minutes, stirring frequently with a wooden spoon, until it becomes soft and translucent, but not browned. Then add the chopped garlic and sauté for another minute until it releases its aroma. Be careful not to burn the garlic, as it will make the soup bitter.

Ingredients: Masło klarowane, Onion, Garlic
A pot with a thick bottom prevents vegetables from burning and distributes heat evenly. Use medium heat to allow the onion to caramelize slowly rather than burn.
3

Add the diced broccoli stem and potatoes to the sautéed onion and garlic. Mix everything well and fry together for 2-3 minutes. Then pour in the hot vegetable broth. Increase the heat and bring everything to a boil. Once the broth starts to boil, reduce the heat to the minimum, cover the pot with a lid, and cook for about 10 minutes, until the potatoes and broccoli stem are almost soft (check by inserting a fork - it should go in with slight resistance).

Ingredients: Broccoli, Potato, Vegetable broth
Using hot broth shortens the cooking time. Covering the pot prevents excessive evaporation of liquid and helps the vegetables cook faster.
4

After 10 minutes of cooking, add the broccoli florets to the pot. Cover again and cook for another 5-7 minutes. The goal is for the florets to become tender while still retaining their vibrant green color. If you cook them for too long, the soup will lose its beautiful color and turn grayish-green.

Ingredients: Broccoli
The key to a beautiful color in the soup is briefly cooking the broccoli florets. Check their tenderness with a fork. As soon as the fork goes in without any resistance, move on to the next step.

Mixing and finishing

5

Remove the pot from the heat. Using an immersion blender, blend the soup until it is perfectly smooth and velvety. To avoid splattering hot soup, make sure the blender's tip is fully submerged in the liquid before turning it on. Blend, moving the blender up and down and side to side to reach all the vegetables. This process should take about 2-3 minutes. The soup should have a uniform, smooth consistency without any lumps.

If you don't have an immersion blender, you can blend the soup in a countertop blender. Do this in batches, filling the jar no more than halfway and slightly lifting the lid to allow steam to escape. Otherwise, the pressure may blow the lid off.
6

Place the pot with the blended soup back on low heat. Do not bring to a boil. Pour in the 30% cream and add the crumbled blue cheese (if using). Gently stir with a whisk for about 1-2 minutes until the cheese completely melts and the soup becomes smooth. Finally, season the soup with salt, freshly ground black pepper, a pinch of nutmeg, and lemon juice. Mix well and taste. If necessary, add more salt or lemon juice to taste.

Ingredients: 30% cream, Blue mold cheese (e.g. blue cheese, gorgonzola), Salt, Pieprz czarny świeżo mielony, Nutmeg, Lemon juice
Add the cream and cheese over low heat, without boiling the soup, to avoid curdling the dairy. The lemon juice added at the very end 'revives' the flavor and prevents color loss.

Preparation of sides and serving

7

In a small, dry skillet (without added fat) heated over medium heat, toast the almond flakes. Spread them in an even layer and toast for 2-3 minutes, shaking the skillet or stirring frequently, until they become golden and start to smell nutty. Be careful, as they can burn very easily. Pour the hot soup into bowls. Garnish each serving with a pinch of toasted almonds. Additionally, you can sprinkle a bit of crumbled blue cheese for extra flavor. Serve immediately.

Ingredients: Almond flakes, Blue mold cheese (e.g. blue cheese, gorgonzola)
When toasting the almonds, do not leave the skillet, as this process takes very little time. It is best to serve the soup in deep, heated bowls, which will help maintain the temperature longer.

Fun Fact

💡

Broccoli, often referred to as a 'superfood', originates from the Mediterranean region and has been cultivated since ancient Roman times. Its name comes from the Italian word 'broccolo', meaning 'flowering cabbage'.

Best for

Elegancka przystawka Lekki obiad Sycąca kolacja Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the soup hot, garnished with toasted almonds and optionally crumbled cheese. It pairs perfectly with crispy garlic croutons, cream puffs, or a piece of fresh baguette for dipping. For an extra touch of elegance, each serving can be drizzled with a few drops of good quality olive oil.

🥡 Storage

The soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. Reheat on low heat, slowly, without bringing it to a boil, to prevent the cream from curdling. Store the almonds separately in a dry container and add them just before serving to maintain their crunchiness.

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