This is a light but filling soup, just right for winter. The cream and the puréed broccoli stems makes this ideal for a one-dish meal.
Ingredients
Broccoli florets 3 cups, blanched
Broccoli stems 2 cups, peeled, steamed and puréed
Onion 1, chopped
Fresh cream 200 ml
Milk 1 cup
All-purpose flour 2 tbsps
Salt to taste
Pepper powder 2 tsps
Garlic 12 cloves, minced
Olive oil 2 tbsps
Butter 30 g
Water 2 cups
Coriander leaves for garnish
Method
Add the olive oil and butter in that order to a heated pan. I use a wide and deep pan in which I can reheat the soup if needed. In this case, I used a pressure cooker as I was making this at a friend’s holiday home in the mountains and it tends to hold temperatures better.
Add the chopped onion and garlic and fry till they turn a light brown.
Add the broccoli florets and fry for a minute.
Add the flour and fry to a few seconds till the raw smell goes away. Add milk, stirring all the time. Add the puréed broccoli stems and water. Boil for four minutes.
Add the cream and let the bubbles appear. Keep stirring. Switch off the heat.
Serve hot, garnished with chopped coriander leaves.