Oudeis's Broccoli Cream Soup
On wings of great success with Kohlrabi soup I decided to try some other vegetables. Next was broccoli.
On wings of great success with Kohlrabi soup I decided to try some other vegetables. Next was broccoli.
- Carbohydrate 17.5748999956903 g
- Cholesterol 47.55 mg
- Fat 16.4866500002997 g
- Fiber 4.68199986315537 g
- Protein 6.15424999924967 g
- Saturated Fat 9.09052750004109 g
- Serving Size 1 1 Serving (200g)
- Sodium 119.789374999948 mg
- Sugar 12.8929001325349 g
- Trans Fat 1.36615874998933 g
- Calories 229 calories
Step-by-step
- Cut spring onions, garlic and broccoli and sauté it on mixture of olive oil and butter for just 2-3 minutes.
- Add water (1 liter+) salt, pepper and celery and cook 30 minutes or until broccoli become soft.
- When it become soft use blender or stick blender to make a creamy soup.
- Add semolina and cook for 10 more minutes.
- In the meantime cut pancetta into very thin pieces and fry them until crunchy.
- Put the pancetta onto a paper towel to soak fat.
- When the soup is ready to serve add heavy cream.
- Serve with croutons and pancetta sprinkled over croutons.
Where thin, pale kohlrabi soups rely on mild, turnip-like subtlety, this brassica variation brings assertive vegetal notes and a naturally thicker body that benefits from precise textural checks. Managing moisture levels and fat rendering requires close observation when combining heavy cream with delicate aromatics like green onions and garlic.
- Sauté the chopped spring onions, garlic, and broccoli florets in the olive oil and butter mixture for strictly two to three minutes to release aromatic compounds without browning the edges.
- Simmer the vegetables in at least one liter of water with celery, salt, and pepper for thirty minutes until a paring knife slides through the thickest broccoli stem without any internal resistance.
- Puree the softened solids thoroughly using an immersion blender until completely smooth before incorporating the semolina.
- Simmer the soup for an additional ten minutes after adding the semolina to eliminate any raw grain flavor and achieve proper starch gelatinization.
- Slice the pancetta into paper-thin strips and fry them until completely crunchy, transferring the rendered meat to a paper towel immediately to drain excess grease.
Stir the heavy cream into the hot pot just before ladling to prevent milk fats from separating under prolonged boiling temperatures. Top each portion with the reserved crispy pancetta and crunchy croutons to establish a textural contrast against the velvety soup base.
