Deliciously Creamy Broccoli Soup: A Must-Try Recipe!
Cream cheese broccoli soup is flavourful, delicious, and quick to make!
Optimise fresh products
You already know that we like to work with seasonal products and optimise produce, and the best part of this soup is that we only use the broccoli stems and cut offs. Less waste, same nutrients, maximum flavour and budget friendly, what’s not to like about that?
The recipe method is similar as when we make our white asparagus soup, using the part of the vegetable that usually ends up in the bin.
Good toppings for broccoli soup
- A quenelle of cream cheese
- Steamed or boiled broccoli florets
- Blue cheese crumbs
- Croutons
How to store soup
If you can resist eating all at once, it is possible to refrigerate or freeze this soup. Let the soup cool to room temperature, transfer into an airtight container and store in the fridge for up to three days, or freeze for up to three months.
Cream Cheese Broccoli Soup
Cream cheese broccoli soup is flavourful, delicious, and quick to make!
EQUIPMENT (click pictures for details)
Ingredients
- 2 pcs fresh broccoli stems and cut offs
- 30 gr unsalted butter
- 200 ml chicken or vegetable stock + extra at the end
- 70 gr cream cheese
Instructions
- Wash, cut, and trim the broccoli florets and keep the stem and cut offs for the soup. Keep the firm and green florets for another recipe.
- Use a vegetable peeler or a paring knife to remove the outer layer of the broccoli stems to reveal the tender part. Coarsely chop the heart of the stems.
- Melt the butter over a low heat and sweat the broccoli stems and trimmings with a pinch of salt.
- Add chicken or vegetable stock up to the level of the broccoli, cover with a lid and let it cook until tender.
- Blend the broccoli soup with the cream cheese and adjust the texture with some extra stock if necessary. Season to taste and serve.
Nutrition for 1 portion
Calories: 235kcalCarbohydrates: 3gProtein: 2gFat: 24gCholesterol: 68mgSodium: 509mgFiber: 0.03gSugar: 2gVitamin A: 1063IUVitamin C: 1mgCalcium: 38mgIron: 0.1mg
Tried this recipe?Let us know how it was! #culinaryambition