Creamy Broccoli Soup
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups broccoli florets and peeled stems cut into chunks
- 3cups chicken stock
- 1clove garlic, peeled and cut in half
- 1cup milk, cream or yogurt
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
115 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 8 grams protein; 647 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the broccoli and the stock in a saucepan. Simmer, covered, until the broccoli is tender, about 10 minutes. During the last minute or so of cooking, add the garlic (this cooks the garlic just enough to remove its raw taste).
- Step 2
Puree in a blender, in batches if necessary, until very smooth. Stir in the milk, cream or yogurt, and reheat gently; do not boil. Season to taste, and serve.
Private Notes
Comments
This recipe omits the 1/2 cup white rice or 1 medium baking potato from his "how to cook everything" book.
With too much Broccoli on hand I thought this would be a good idea. But I thought the proportions were off. I used 2 Vegetarian soup cubes for the Stock, then 3 cups of Broccoli as I had so much. After blending, the result was very thin. I cooked another cup of the veg using some of the original stock. Still too thin. No room for 1 cup of Dairy liquid. I used 1/4 cup of milk then tried stirring in some sour cream. It came out OK, but not really a soup consistency, was the opinion here.
I used 6 cups of broccoli, 4 cups stock, and sour cream instead of milk/yogurt/cream. I thought it needed a little more pizzazz, so I also blended in several tablespoons of Basbaas, a Somali green chutney, which is basically onion, jalepeno, and lemon juice.
If you do not over the pot, the soup thickens fine.
Would this also be nice if you roast the broccoli first, with the method used in the roasted cauliflower soup also available on the Times cooking page?
We liked it and it was easy to make. Leek in the fridge that I couldn’t have used otherwise so started with leek in some butter. Once softened, added garlic and cooked for another minute then followed recipe as directed with other ingredients Used yogurt. Had twice the amount of broccoli on hand so doubled recipe Freezes well
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