My nephew is in love with broccoli soup. I know it’s rare for a three year old, but he loves veggies, he even says I want to eat the tree (referring to broccoli). Its cute watching him break small pieces of bread and dipping it in the soup. This time I made this soup specially for him.
This recipe, like most soups, is simple and fast to make. I served it this time with the No Butter Garlic Bread.
For a lighter version of the recipe, you can use milk or sour cream instead of cream. You can also skip it all together and make it dairy free.
You will need:
- 1.5 to 2 lb broccoli, around 700 gms, separated into florets
- 1 liter chicken stock
- 2 tablespoons onion, chopped
- 1 big garlic clove, minced
- 3 tablespoons flour
- salt and pepper
- 3 tablespoons butter
- 1/2 cup cream
In a medium pot melt the butter. Once melted, stir in the onions and cook until translucent.
Then add the garlic and stir until fragrant.
Add the flour and cook for one minutes.
Then add the chicken stock.
Whisk it all together until slightly thickened. It won’t thicken a lot, it will just look more creamy.
Add the broccoli and cook until tender, around 10 minutes.
Using a blender or a hand blender, puree everything to the consistency you like (chunky or smooth). I like mine to be smooth.
Before serving, heat the broccoli soup and add the cream. Then bring it back to a boil.
Serve it hot with a side of garlic bread.
I served my broccoli soup with the no-butter garlic bread I made earlier.
Happy cooking, and as we say in Arabic “Sahha Wi Afia”