Creamy broccoli soup with cream

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 156, total fat 11 G., saturated fats 4 G., proteins 5 G., carbohydrates 12 G., fiber 1 G., cholesterol 20 mg, sodium 553 mg, sugar 1 G.

Potatoes and cream give this broccoli soup a delicate, velvety texture, while garlic, leeks, and thyme infuse it with a warming, spicy flavor. Blend the soup and serve, garnishing each serving with a broccoli floret.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
1 cup thinly sliced leek (white and light green parts only)
1 cup chopped peeled potatoes
3-4 fresh sprigs of thyme
1 bay leaf
1 medium clove garlic, minced
3.5 cups lightly salted chicken broth
3 cups broccoli florets
1/4 - 0.5 cup heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: broccoli cabbage, leeks, potato, cream, bay leaf, thyme

Cooking the dish according to the recipe:

In a medium saucepan, heat the olive oil over medium heat. Add the leeks and cook, stirring, until softened, 3-5 minutes. Add the potatoes, thyme, bay leaf, garlic, 1/2 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and bring to a boil.
Add almost all of the broccoli, reserving 2-3 florets for serving. Bring to a boil again and simmer until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from heat and let cool for at least 5 minutes. Remove and discard the thyme and blend the soup thoroughly until smooth using an immersion blender or in two or three batches in a blender (do not fill the blender more than halfway).

Meanwhile, cut the remaining broccoli florets in half lengthwise. Place in a small microwave-safe bowl, add a splash of water and a pinch of salt, cover, and microwave until bright green, 2-3 minutes. Set aside.
Add cream and reheat the soup if needed. Adjust the consistency with water and season with salt and pepper to taste.
Serve the soup hot, garnishing each serving with a piece of broccoli.

When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Cover with a lid, leaving one end slightly open. Cover the lid with a kitchen towel to prevent splashing, and blend until smooth.

Categories:

recipe / Calorie content of prepared meals / Blender / Appetizers / Vegetable appetizers / Soups / Creamy soups / Cream soups / Cabbage dishes / Soups with cabbage / Broccoli dishes / Food Network - recipes

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