A Perfect Pantry
Cream of Broccoli Soup
- PREP TIME
10 min - COOK TIME
35 min - READY TIME
45 min - SERVINGS
8
Ingredients
- 2 clove garlic peeled, minced
- 4 heads broccoli
- 60 grams butter
- 40 ml olive oil
- 1 leek thinly sliced, washed
- 2 medium brown onions peeled, sliced
- 1/4 cup plain flour
- 1 litre vegetable stock
- 1 litre hot water
- 300 ml pure cream
- 3 teaspoons flaked salt
- 2 teaspoons white pepper
To Serve
- 1 bunch mint leaves only, washed, roughly chopped
- 8 bread rolls
Directions
- Remove the broccoli florets from the broccoli heads and cut up all of the stalks roughly. Cut the broccoli florets into small pieces. Set aside.
- In a 4 litre saucepan, melt the butter and oil and sauté the leek, onion and garlic.
- Add the flour and stir constantly for 2 minutes. Add the stock, water, broccoli stalks and half of the broccoli florets. Simmer for 30 minutes, stirring occasionally.
- Blend using a stick mixer until the soup is thickened and there are no visible lumps. Add the cream, remaining broccoli florets, salt and pepper and simmer for 5 minutes.
- Serve with mint and fresh bread rolls.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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