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Broccoli cream with toasted almonds

Pikantne Valentine's Day Soups 45 min Medium 12 wyświetleń ~34.61 PLN - (0)
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Description

Delicate broccoli cream is a velvety, green soup with a subtle, slightly sweet flavor of vegetables and a pleasant, silky texture. This recipe combines fresh broccoli with a tender potato as a natural thickener, sautéed onion and garlic for aroma, and butter and oil for depth of flavor. Toasted almond flakes add crunch and a nutty note, perfectly contrasting with the creamy texture of the soup. The dish works wonderfully as a romantic appetizer for Valentine's Day — served in elegant bowls, garnished with a few almond flakes and a teaspoon of cream or a drizzle of truffle oil, it creates an aesthetic and tasty effect. The soup is hearty yet light; it can be served with croutons or thinly sliced smoked salmon (as an option), and can also be appropriately seasoned with freshly squeezed lemon juice just before serving, which brightens the flavor.

Ingredients (13)

Servings:
4
  • Broccoli 600 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Potato 1.3 szt.
  • Butter 30 g
  • Olive oil 1 łyżka
  • Vegetable broth 1000 ml
  • Almond flakes 50 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Ground nutmeg 1 łyżeczka
  • ✨ Opcjonalne
  • 30% cream 100 ml
  • Lemon juice 15 ml
💰 Szacowany koszt dania: ~34.61 PLN (8.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the broccoli under cold running water. Cut off the thicker stems and tear the florets into smaller pieces of similar size (about 2-3 cm) so they cook evenly in the broth. Peel the thicker stems with a knife to remove the outer, tough layer and slice them.

Ingredients: Broccoli
Use a large cutting board and a sharp knife. If the florets are very large, cut them in half vertically. Even-sized pieces will ensure even cooking.
2

Peel the onion and chop it into small cubes: cut it in half from top to bottom, place the flat side on the board and slice lengthwise, then crosswise into small cubes. Peel the garlic and chop it finely or press it through a garlic press.

Ingredients: Onion, Garlic
Use a small, sharp grater or knife. Finely chopped onion will caramelize faster and release its sweetness.

Toasting almonds

3

In a dry, medium-sized skillet (preferably non-stick), evenly spread the almond flakes and toast over medium heat for 3-5 minutes, stirring frequently with a wooden spatula. The almonds are ready when they turn light golden and start to smell nutty — be careful, as they can easily burn.

Ingredients: Almond flakes
Use a wide skillet so that the almonds are in a single layer. If you see brown spots, turn off the heat immediately and transfer the almonds to a cool surface — the roasting process is quick and they can burn shortly after.

Cooking the soup

4

In a large pot (minimum capacity 3 liters), heat the butter with the oil over medium heat. When the butter melts and starts to bubble slightly (about 1 minute), add the chopped onion and sauté for 5-7 minutes, stirring frequently, until the onion becomes translucent and soft (it should soften slightly but not brown). Add the minced garlic and sauté for an additional 30-45 seconds — you will notice a distinct aroma.

Ingredients: Butter, Olive oil, Onion, Garlic
Use a heavy-bottomed pot to prevent burning. If the onion starts to brown too quickly, lower the heat. Stir with a wooden spoon.
5

Add the chopped potato to the pot and sauté it together with the onion for 1-2 minutes, until the potato starts to lightly brown. Then add the broccoli florets and pour in the vegetable broth (1000 ml). Increase the heat to high and bring to a boil.

Ingredients: Potato, Broccoli, Vegetable broth
The thickening potato should be cut into pieces about 1-2 cm in size so that it softens quickly during cooking. Make sure the pot is deep enough to prevent the broth from boiling over.
6

After boiling, reduce the heat to medium-low and cook for 12-15 minutes, covered loosely, until the potato is soft (insert a knife — it should go in easily) and the broccoli is bright green and tender, but not mushy.

Ingredients: Potato, Broccoli
Check the softness of the potato with a fork after 12 minutes; if the fork goes in easily, the vegetables are ready. Overcooking will cause the color of the broccoli to dull to an olive green — we want a vibrant green.

Blending and seasoning

7

Turn off the stove. If you are using a countertop blender: pour the contents of the pot in batches into the blender, first adding some of the liquid, and blend on high speed for 30-60 seconds until you achieve a smooth, creamy consistency. If you are using an immersion blender (recommended), place the blender's end into the pot (preferably not touching the bottom), turn it on to medium speed, and slowly move it across the entire surface of the soup until it is uniform (about 1-2 minutes).

Ingredients: Vegetable broth, Broccoli, Potato
Use an immersion blender for convenient blending in one container — keep the tip below the surface to avoid splattering. If the soup is too thick, add 50-150 ml of broth or water until you reach your desired consistency.
8

If you want, add cream (100 ml) — pour it in a thin stream into the pot while stirring, so it combines evenly. Bring the soup to a gentle boil and cook for another 1-2 minutes to let the cream blend in.

Ingredients: 30% cream, Olive oil
Sour cream is optional — if you don't use it, you can add 1-2 tablespoons of olive oil for creaminess. After adding the sour cream, avoid boiling on high heat to prevent it from curdling.
9

Season the soup with salt (starting with 1/2 teaspoon = 2.5 g), pepper (a pinch), and mix well. Taste and add more salt if needed. Add a pinch of nutmeg and stir. If you prefer a brighter flavor, drizzle the soup with 1 tablespoon of lemon juice just before serving (optional).

Ingredients: Salt, Black pepper, Ground nutmeg, Lemon juice
Season gradually — the taste after adding salt and cream may change. Add lemon juice at the end and taste gradually, as too much can overwhelm the delicacy of the broccoli.

Serving

10

Pour the cream into warmed bowls. Decorate each serving with toasted almonds (sprinkle evenly with 12-13 g per serving) and optionally a delicate teaspoon of cream or a few drops of good olive oil. If you like, add a few sprigs of fresh parsley or dill for a color contrast.

Ingredients: Almond flakes, 30% cream, Olive oil
For an elegant presentation, use deep plates in a light color — the contrast will highlight the green cream. Add the almonds just before serving to keep them crunchy.
11

Check the serving temperature — the soup should be hot, but not boiling. Serve immediately to keep the almonds crunchy and the flavor most pronounced.

If the soup sits too long, the color of the broccoli may darken. It's best to serve within 10 minutes of preparation.

Fun Fact

💡

Broccoli belongs to the cabbage family and has been cultivated since ancient Rome; creamy vegetable soups became popular in European kitchens in the 19th and 20th centuries as a way to achieve an elegant consistency from simple ingredients.

Best for

Walentynki Romantyczna kolacja Przyjęcie dla gości

Tips

🍽️ Serving

Serve the soup in warmed bowls, sprinkled with fresh herbs (parsley or dill) and with garlic oil croutons. For a luxurious effect, you can add a few drops of truffle oil or thinly sliced smoked salmon next to the bowl. Add the almonds just before serving to keep them crunchy.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat over low heat, stirring to avoid burning; if the soup thickens, add a little broth or water. Almonds are best stored separately and added to portions before serving.

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