Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, charred broccoli cream soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Charred broccoli cream soup is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Charred broccoli cream soup is something which I have loved my entire life. They’re fine and they look wonderful.

Onions, celery, and broccoli cooked in chicken broth are pureed with milk in this quick scratch-made cream of broccoli soup. As much salt and pepper as I had to use, it still was not very flavorful as other cream of broccoli soups that I've had. My easy Broccoli Soup is a simple Cream of Broccoli Soup that's thick and creamy with an extra hit of flavour from cheddar cheese! Don't forget warm crusty bread for dunking!

To get started with this recipe, we must first prepare a few ingredients. You can have charred broccoli cream soup using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Charred broccoli cream soup:

1. Get 4 broccoli crowns
2. Take 2 tbsp butter
3. Take 1 large shallot, chopped
4. Prepare 1 heap tsp chicken stock paste
5. Prepare 1/2 tsp fresh thyme leaves
6. Make ready 1/4 cup heavy cream

Ingredient variations exist, as do vegan versions. It is also a commercially, mass-produced soup, often sold in cans. This Broccoli Cream Soup recipe is perfect to prepare on weekend for the kids or to pack in a picnic lunch! Charred Broccoli With Manchego, Hazelnuts, and Honey.

Steps to make Charred broccoli cream soup:

1. Trim the broccoli, separating the florets from the thicker stems, and chopping all into bite-sized pieces.
2. Bring 8 cups of water to a boil in a medium pot. Add all the broccoli stems and simmer 2 minutes. Add 1/4 of the florets and simmer another 1 minute. Strain, reserving the liquid.
3. Put the pot back on medium heat. Add the butter and shallot. Fry for 1 minute to soften the shallot. Pour the broccoli water back into the pot. Add the chicken stock paste, a pinch of salt, and a few grinds of freshly cracked black pepper, and bring to a simmer.
4. Return the parboiled broccoli to the pot and add the thyme leaves. Simmer for 10 minutes, then blitz with an immersion blender until smooth (for safety, you might want to let the soup cool a bit before doing this). Turn the heat up to medium-high and simmer for 15 to 20 minutes, until reduced and thickened slightly.
5. While waiting on the soup, put a medium pan on high heat. I suggest using cast iron or carbon steel for this step. Add a splash of veg oil, then the remaining broccoli florets and a good pinch of salt. Let sear, stirring occasionally, until the broccoli's singed and softened (but not mushy). Remove the florets and set them aside.
6. Take the pot off the heat and stir in the cream. Add the charred florets. Check the seasoning and add more salt and pepper as needed. Serve hot.

This Broccoli Cream Soup recipe is perfect to prepare on weekend for the kids or to pack in a picnic lunch! Charred Broccoli With Manchego, Hazelnuts, and Honey. This isn't your average cream of broccoli soup. For one thing, we roast the broccoli to give it a deeper, more complex flavor. See recipes for Sautéed Broccoli and Beef with Sesame Gravy too.

So that’s going to wrap it up for this exceptional food charred broccoli cream soup recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!