No other veggie is as exciting as the humble broccoli when it comes to the perfect cream soup. In fact, to make the perfect cream of broccoli soup, you only need three ingredients: broccoli, water and salt. You also need a pot to boil the soup, and a good food processor to cream it. Oh, and cups to serve it.
When I make it at home, my boys would rather drink it from a cup, than eat it with the spoon from a soup bowl. It is so creamy smooth, tasty, and beautifully bright green, that no one can resist it. Of course, fancy plating is recommended if you want to woo your guests. If that’s the case, just do what Gordon Ramsay does in this video, that explains the process in detail.
As you see, there’s virtually no other soup as easy to master. You don’t need special skills, you don’t need to be a chef. What you do need is a good quality broccoli head, and 10 minutes of your day.
Broccoli is one of the healthiest vegetables you can grow in your home garden, and one of the most versatile to use in your kitchen. If offers superb cholesterol-lowering benefits when you just steam it. Phytonutrients like glucoraphanin, gluconasturtiian, and glucobrassicin ensure that you also get excellent detox benefits when you eat broccoli (and this broccoli soup recipe is perfect, as it offers you the vegetable almost in its pure form). Another important health benefit is broccoli’s impact on vitamin D deficiency issues, as it offers 101.6 μg of vitamin K per 100 g (3.5 oz) of raw vegetable.
In other words, although it is usually not described as a superfood, and it is many times loathed by kids and adults alike, when you cook it right, broccoli is an amazing, even gourmet, addition to your table. If you are too busy to watch Gordon Ramsay at work in the video posted above, here’s the recipe to print and use as you please.
- 1 liter water
- 1 head fresh broccoli, cut into florets
- 1 tsp sea salt
- Into a large soup pot, bring water to a boil.
- Season with half of the salt, add broccoli florets, then season with the rest of the salt.
- Cover with a lid, and cook for 5-7 minutes, until the broccoli punctures with ease.
- Remove from heat, and use a sieve to strain the florets from the water. Do NOT discard the water, as it will act as broccoli stock.
- Transfer the broccoli florets into a food processor, then add broccoli water until it is about half way up the broccoli in the blender.
- Puree till very smooth, and serve it hot.