Broccoli Soup with Raisin Sauce and Pine Nuts Recipe

Name: Broccoli Soup with Raisin Sauce and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup pine nuts; 2 tablespoons unsalted butter; 3 garlic cloves, crushed; 1 leek, split lengthwise and thinly sliced crosswise; 1/4 teaspoon crushed red pepper; Kosher salt; 6 cups chicken stock or low-sodium broth; One 1-pound head of broccoli, florets and stem coarsely chopped; 2 small shallots, finely chopped; 1/2 cup apple cider; 1/4 cup apple cider vinegar; 1/3 cup raisins; 2 tablespoons cream cheese, softened; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1/4 cup extra-virgin olive oil; Black pepper

Servings: persons

1/3 cup pine nuts
2 tablespoons unsalted butter
3 garlic cloves, crushed
1 leek, split lengthwise and thinly sliced crosswise
1/4 teaspoon crushed red pepper
Kosher salt
6 cups chicken stock or low-sodium broth
One 1-pound head of broccoli, florets and stem coarsely chopped
2 small shallots, finely chopped
1/2 cup apple cider
1/4 cup apple cider vinegar
1/3 cup raisins
2 tablespoons cream cheese, softened
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup extra-virgin olive oil
Black pepper

1
Preheat the oven to 350.
2
Spread the pine nuts in a pie plate and toast for about 8 minutes, until golden brown.
3
In a saucepan, melt 1 tablespoon of the butter.
4
Add the garlic, leek, crushed red pepper and 2 teaspoons of salt and cook over moderate heat until the leek begins to soften, about 5 minutes.
5
Add the stock and broccoli and bring to a boil over high heat.
6
Reduce the heat to a simmer and cook until the broccoli is tender and the soup is slightly reduced, about 20 minutes.
7
Meanwhile, heat the remaining 1 tablespoon of butter in a small saucepan.
8
Add the shallots and cook over moderate heat until softened, about 5 minutes.
9
Pour in the cider and vinegar and bring to a boil over high heat.
10
Stir in the raisins and 1/2 teaspoon of salt.
11
Remove from the heat and let stand for 10 minutes.
12
Pour the raisins and their liquid into a blender.
13
Add the cream cheese and blend to a smooth sauce.
14
Pour into a small bowl.
15
In a blender, working in batches, puree the soup with the Parmigiano-Reggiano and olive oil.
16
Season with pepper.
17
Ladle the soup into shallow serving bowls, drizzle with some of the raisin sauce and sprinkle with the pine nuts.
18
Serve immediately.

1124

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup pine nuts, 2 tablespoons unsalted butter, 3 garlic cloves, crushed, 1 leek, split lengthwise and thinly sliced crosswise, and more.

Yes, Broccoli Soup with Raisin Sauce and Pine Nuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Soup with Raisin Sauce and Pine Nuts

How did you like this recipe?

Frequently Asked Questions