How to make Cream Of Broccoli And Toasted Hazelnut Soup Recipe - A green color creamy soup of broccoli enriched with hazelnuts.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Broccoli ( ब्रोक्ली/ विलायती गोभी ) , Hazelnuts ( हेज़लनट्स )

Cuisine : Continental

Course : Soup

Cream Of Broccoli And Toasted Hazelnut Soup

This term Continental cuisine refers to the food eaten in the European countries. Under the mantle of Continental food come the British, American, Italian, New Zealand, Armenian, Hungarian, Russian and many other European cuisines.
Continental cuisines use less chilllies and very little spices. Instead fresh herbs and dairy products form an important part of continental dishes.  The cooking methods are mostly stewing, grilling and roasting which make the food low in calories as they use very less fat. Continental food use mostly items high in proteins like milk, cheese, eggs and meats.

For more recipes related to Cream Of Broccoli And Toasted Hazelnut Soup checkout Cream Of Broccoli And Burnt Garlic Soup , Broccoli Soup , Cream of Broccoli Soup . You can also find more Soup recipes like Mexican Hot Pot , Lemon And Tortilla Soup, Aattu Kaal Soup, Thick Almond Soup. Or try out these recipes from Continental Cuisine like Tomato Cheese Sandwich, Three Lettuce And Prawn Salad, Mixed Fruit Flan, Cream Of Red Pepper Soup.

Cream Of Broccoli And Toasted Hazelnut Soup Recipe Card

Cream Of Broccoli And Toasted Hazelnut Soup
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Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Cream Of Broccoli And Toasted Hazelnut Soup

  • Broccoli separated into florets 500 grams

  • Hazelnuts slivered 10-12

  • Butter 2 tablespoons

  • Oil 1 tablespoon

  • Bay leaf 1

  • Onion chopped 1 medium

  • Garlic chopped 2-3 cloves

  • Celery chopped 1 inch stick

  • Vegetable stock 3 1/2 cups

  • Salt to taste

  • White pepper powder 1/4 teaspoon

  • Cream 1/2 cup

Method

Step 1

Melt butter in a thick bottomed pan on medium heat. Add oil so that the butter does not burn. Add onion, garlic celery and sauté till onions turn translucent. Add broccoli florets and cook for around two to three minutes.

Step 2

Add vegetable stock, bring it to boil and cook for five minutes on high heat without covering the pan. Strain and cool the broccoli. Keep aside the stock. Blend the broccoli in a mixer. Mix it with the strained stock in a pan.

Step 3

Put the pan back on high heat, bring to a boil and season with salt and white pepper powder. Add fresh cream, simmer for two to three minutes and serve hot garnished with sliced hazelnuts.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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