How to make Cream Of Broccoli And Toasted Hazelnut Soup - 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 : Fusion

Course : Soups

Cream Of Broccoli And Toasted Hazelnut Soup Recipe Card

Cream Of Broccoli And Toasted Hazelnut Soup
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

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, Broccoli and Cheddar Soup . You can also find more Soups recipes like Paya Soup, Prawn Ball Soup, Carrot and Kiwi Soup with Dill Leaves, Potato And Onion Soup.

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Cream Of Broccoli And Toasted Hazelnut Soup Recipe

  • 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.