Charred broccoli cream soup

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, charred broccoli cream soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Charred broccoli cream soup is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Charred broccoli cream soup is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook charred broccoli cream soup using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Charred broccoli cream soup:
  1. Take 4 broccoli crowns
  2. Make ready 2 tbsp butter
  3. Prepare 1 large shallot, chopped
  4. Get 1 heap tsp chicken stock paste
  5. Make ready 1⁄2 tsp fresh thyme leaves
  6. Take 1⁄4 cup heavy cream

Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables–this is called "sweating"– for better flavor. Put lid on pan and simmer very gently until vegetables have softened. By roasting the broccoli until it's super dark and just this side of charred, you get a soup that is crazy flavorful, without having to load in the cheese and bacon.

Instructions to make Charred broccoli cream soup:
  1. Trim the broccoli, separating the florets from the thicker stems, and chopping all into bite-sized pieces.
  2. Bring 8 cups of water to a boil in a medium pot. Add all the broccoli stems and simmer 2 minutes. Add 1⁄4 of the florets and simmer another 1 minute. Strain, reserving the liquid.
  3. Put the pot back on medium heat. Add the butter and shallot. Fry for 1 minute to soften the shallot. Pour the broccoli water back into the pot. Add the chicken stock paste, a pinch of salt, and a few grinds of freshly cracked black pepper, and bring to a simmer.
  4. Return the parboiled broccoli to the pot and add the thyme leaves. Simmer for 10 minutes, then blitz with an immersion blender until smooth (for safety, you might want to let the soup cool a bit before doing this). Turn the heat up to medium-high and simmer for 15 to 20 minutes, until reduced and thickened slightly.
  5. While waiting on the soup, put a medium pan on high heat. I suggest using cast iron or carbon steel for this step. Add a splash of veg oil, then the remaining broccoli florets and a good pinch of salt. Let sear, stirring occasionally, until the broccoli's singed and softened (but not mushy). Remove the florets and set them aside.
  6. Take the pot off the heat and stir in the cream. Add the charred florets. Check the seasoning and add more salt and pepper as needed. Serve hot.

Put lid on pan and simmer very gently until vegetables have softened. By roasting the broccoli until it's super dark and just this side of charred, you get a soup that is crazy flavorful, without having to load in the cheese and bacon. Combine the broccoli and the stock in a saucepan. During the last minute or so of cooking, add the garlic (this cooks the garlic. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding.

So that’s going to wrap this up with this exceptional food charred broccoli cream soup recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!