Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, charred broccoli cream soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

To start the soup, place the oil in a pot and add the diced onion, red pepper flakes, and minced garlic. In a small saucepan, melt the remaining butter. Trim the broccoli, separating the florets from the thicker stems, and chopping all into bite-sized pieces. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding.

Charred broccoli cream soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Charred broccoli cream soup is something which I’ve loved my whole life.

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

The ingredients needed to make Charred broccoli cream soup:

1. Get 4 broccoli crowns
2. Get 2 tbsp butter
3. Make ready 1 large shallot, chopped
4. Get 1 heap tsp chicken stock paste
5. Make ready 1/2 tsp fresh thyme leaves
6. Prepare 1/4 cup heavy cream

Spread evenly on the baking sheet and roast, flipping the. In a blender, cover and process soup in batches until smooth. Return all to the pan and heat through. Dollop each serving with sour cream.

Steps 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.

Return all to the pan and heat through. Dollop each serving with sour cream. Make the broccoli: Place a heavy-bottomed pan over high heat until very hot. Add the grapeseed oil and place broccoli, cut side down, in the pan. Roasted Broccoli Soup is the only way to eat broccoli soup.

So that is going to wrap it up for this exceptional food charred broccoli cream soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!