Creamy broccoli soup

I love my food processor. It helps me to prepare all kinds of creamy soups and milkshakes which always come out delicious. The minute I saw this recipe (and the picture!) and I happened to have broccoli in the vegetables shelf of my fridge, then it was time to try how does this green soup taste.  You will need:

500 g broccoli
2 medium potatoes
about 200 ml chicken stock
100 g cream cheese
salt, white pepper, sugar

for serving:
basil pesto
olive oil
toasted cashews

 

# Cut off broccoli florets, chop broccoli stems and potatoes.

# Place the potatoes, stems and 1/2 of the florets into a saucepan, cover barely with chicken stock. Boil, covered with a lid, for 20 minutes.

# Puree the potful, add cream cheese and flavour with salt, white pepper and a dash of sugar.

# Pour the soup back into the pot, add the remaining florets and heat for 5 additional minutes. For serving, mix a bit of oil into the pesto and drizzle it on the soup, also sprinkle toasted cashews on top.

500 g broccoli gave me 3 big bowls of nice and creamy soup. You can play around with the consistency – reducing the amount of broth will give you a thicker soup, and the opposite. Make sure you’ll cut florets into small pieces, so that you’ll have enough for every mouthful. And another suggestion from Evelin - if you don’t want to overpower the delicate taste of the broccoli, use a light stock.

Recently I was celebrating an anniversary and for that I spent the whole day in the kitchen, preparing my first three-course meal. I served the same soup as the first course, but as the main dish contained apple and raisin chutney, I decided to add an apple to this soup as well. What I did was placing a peeled and chopped apple together with the broccoli and potatoes to the saucepan. Acidulous apple together with tender flavoured broccoli was a good match. This time I used 300 g broccoli, 1 potato and around 100 g cream cheese in addition to the apple. Just enough for two persons.