Broccoli Soup
photo by CountryLady
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 -2 head broccoli, trimmed and chopped
- 1 -2 potato, peeled and chopped
- 2 cloves garlic
- 5 -6 cups vegetable stock or 5 -6 cups chicken stock
- salt and pepper, tt
- 1 teaspoon curry powder (optional)
- 1 cup heavy cream or 1 cup plain yogurt
directions
- Reserve several broccoli florets for garnish.
- Take the rest of the broccoli, the potato, garlic, the stock, a heavy pinch of salt and place all into a large pot over high heat.
- Bring to a simmer and cook until the vegetables are soft, 20 minutes or so.
- Meanwhile, cook the reserved florets in a little salted water until just done and still bright green.
- Drain and set aside for service.
- At this point add the curry powder, if using.
- If not, transfer the vegetables to a blender or food processor (or use an imersion blender- I love mine!) and puree the vegetables with some of the stock until well pureed.
- Return to the pot.
- Taste, adjust for salt and pepper.
- Add the cream or yogurt, stir to combine, heat to serving temperature.
- Serve by spooning into bowls or cups, put a few drops of cream or yogurt in the center to decorate, and place a few of the reserved broccoli florets on top for garnish.
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Reviews
-
Easy and good. I followed a previous reviewer's suggestion about sauteeing the onion/garlic in the oil before adding other ingredients. Either plain yogurt or milk works fine (it's good without, too, but the addition gives the soup a nicer body). I used garam masala instead of curry powder. Blending is essential.
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Wow. This soup is so delicious and so ridiculously easy to make. I used yogurt rather than cream, and thought it was great. I thought it tasted pretty good, even without the yogurt, so someone trying to avoid dairy products might enjoy this, without yogurt or cream. I only had frozen, chopped broccoli on hand, so this recipe took me only minutes to make (not including simmering time).
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This was perfect! The potatoes thickened the soup so you didn't really need the cream, but I love cream so I added it anyway and used Colombo curry (which I got from this site but don't know the recipe#). I could just eat it as is, but for the family I added a scoop of rice to their bowls, covered it with the soup and topped it off with some peeled tiger shrimp that I'd poached in butter and the same curry powder. Definitely a keeper, thanks!
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Ohhh...baby! This was gooood!!! I followed other reviewer's comments and added 1 large onion sauteed with 4 garlic cloves...had about 10 baby potatoes to use up...used chicken broth...curry and added about 1/2 - 3/4 cup of grated cheese that I had in the freezer. I thought the curry and cheddar cheese made the dish!! This was fast, easy and I had soup on the table under 30 minutes. Now that is my type of cooking!!! Kudos on this wonderful comfort soup!!!
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RECIPE SUBMITTED BY
P48422
United States