Quick Broccoli Cream Soup
I have stumbled upon a recipe of a broccoli cream soup at Marina, and immediately travelled back in time to when I was about 18 or 20 years old, spending a couple of days in a thermal hotel with my family, where we had the chance to take part in a celebration dinner with a great menu, with broccoli cream soup as a starter. I was sceptically expecting the waiter to arrive with a strange green coloured liquid as I never tried this soup before, however I was pleasantly surprised to find (a green, but) very good-looking cream soup with shredded cheese and croutons on top (who doesn’t like croutons?), and the taste was delicious! For some reasons I have not eaten any other such soup since then so I grabbed the opportunity, bought a relatively small piece of broccoli and some cream, and tweaked the recipe to my taste. Sharing it with You now maybe you would also like to give it a try 🙂
1 small head of broccoli, separated into florets
1 medium onion
1 garlic clove
1 medium potato
200 ml cream (I used 10%)
olive oil (or butter, if you wish)
3-4 cups water (or chicken broth, I never seem to have that so I used water)
salt, pepper and vegeta (mixed vegetable spice) to taste
1. Saute the chopped onion in about 2 tbsp of olive oil. Add the minced garlic, potato, broccoli florets, spices and water, cover and cook until vegetables are tender.
2. Puree the soup with the help of an immersion or normal blender (careful, its hot!), return to the pot and add the cream, mix and cook for a couple of minutes more.
3. Serve with croutons or soup pearls.