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Cream Of Broccoli And Toasted Hazelnut Soup

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A green color creamy soup of broccoli enriched with hazelnuts.

This is an exclusive website recipe.

Preparation Time :0-5 minutes

Cooking time : 11-15 minutes

Servings : 4

Cream Of Broccoli And Toasted Hazelnut Soup

Main Ingredients

Broccoli, Hazelnuts

Cuisine

Continental

Course

Soup

Level Of Cooking

Medium

Calories

253.9

Carbohydrates

11.83

Protein

5.13

Fat

11.56

Fibers

1.65

Ingredients

  • 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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