Broccoli soup is a joy to eat and is absolutely jam packed with goodness as Broccoli is a classed as a super-food and is an excellent source of Vitamins A & C.
It’s also an excellent source of dietary fibre, and good source of folate which is an essential nutrient for keeping a healthy heart.
It’s unique flavour also makes it ideal as the main ingredient in soups. As with all veg it’s at its best when its in season.
There are several varieties available for use in broccoli soup.
Calabrese is named after the Calabria region of Southern Italy from where it originates, it’s recognisable by it’s large flowering head and is in season from the end of June through to early November.
Then there is the sprouting variety which is noticeable by its thin stems and smaller heads; It’s in season from January through to early May.
Tenderstem has similar slim stems to the sprouting variety but has one head per stem and as the name suggests it has tender stems.
Here’s the recipes for Broccoli Soup:
- 1 head of Broccoli, 14oz/400g is ideal
- ½ an onion, finely chopped
- 1 garlic clove, chopped
- 1 tbsp of olive oil
- 1½ pints(30fl-oz) of vegetable stock
- pinch of cayenne pepper
- 1 cup(10fl-oz) of semi-skimmed…
- milk at room temperature
- 3 tbsp of low-fat crème fraiche…
- at room temperature
- fresh parsley to garnish
Wash the head of broccoli in cold water and then cut into even sized florets. Take the stems and cut them into small dice.
Next take a saucepan preferably one with a thick bottom and place it over a low light and add the tablespoon of olive oil.
Then sweat the onion over a low heat with the lid on for 2-3 minutes until soft & translucent. Remove the lid and add the broccoli; cook for a further 3 minutes with the lid on.
Next add the vegetable stock, seasoning and a pinch cayenne pepper. Bring to the boil then reduce the heat. Simmer over a low heat for 10-12 minutes until the broccoli is tender. Then Add the milk and stir to combine.
Allow the soup to cool considerably, then transfer 2/3 of it to a food processor and blend until smooth. Then return it to the pan and add the 1/3 of un-blended soup, then gently simmer to heat through.
Alter the seasoning if necessary. Then serve with a tablespoon of low-fat crème fraiche in the centre of each dish and garnish with a little chopped parsley.
It’s advisable to allow soup to cool considerably before blending it in a food processor. When the liquid has cooled for a few minutes it can be blended in batches. It’s advisable not to fill the food processor above halfway when doing this.