Cream Of Broccoli Soup – a delicious recipe with broccoli, cold water, egg yolks, heavy cream, onion, green pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Chop broccoli, onion, pepper and parsley very fine. In saucepan melt butter and saute the chopped vegetable mixture for a few minutes. Add chicken stock and bay leaf. Bring to a boil, cover and let simmer for 30 minutes. Remove and discard bay leaf.
2
Puree mixture until smooth in blender or food processor. Return soup to low heat.
3
Combine cornstarch and cold water and stir mixture into soup.
4
In a separate bowl, combine egg yolks and cream and temper by gradually whisking in 1/2 cup of hot soup. Slowly stir warmed egg and cream mix back into soup.
5
Continue stirring over low heat until soup is slightly thickened and reheated. DO NOT BOIL. Serve warm or chilled. Makes six servings.
1016
kcal
Calories
47
g
Fat
22
g
Carbs
127
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 pounds broccoli, 2 tablespoons cold water, 2 egg yolks beaten, 1 cup heavy cream, and more.
Yes, Cream Of Broccoli Soup 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.
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