How To Make Recipe Charred broccoli cream soup Practical Delicious

Simple making ultimate Charred broccoli cream soup easy, tasty, practical.

6 ingredients, 6 steps, cooking Charred broccoli cream soup

Good Afternoon my mother, at this time you can prepare recipe Charred broccoli cream soup with 6 ingredients and 6 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 6 ingredients and 6 stages of easy cooking Charred broccoli cream soup.

Ingredients for Charred broccoli cream soup

1. You need 4 : broccoli crowns.
2. Prepare 2 tbsp : butter.
3. Prepare 1 : large shallot, chopped.
4. It’s 1 : heap tsp chicken stock paste.
5. It’s 1/2 tsp : fresh thyme leaves.
6. You need 1/4 cup : heavy cream.

If all basic ingredients Charred broccoli cream soup it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Step by Step Cooking 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.
   
7. Finish and Enjoy.

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