Broccoli Cream Soup with Croutons
The bright green of a broccoli soup is a matter of timing, not luck. A pressure cooker brings the florets to tenderness in minutes, so the chlorophyll never has time to dull into khaki. Without one, simmer covered for 15–20 minutes and blend straight away; long boiling costs you the color and the flavor both.
Two details build the contrast: Dor Blue — a mild German blue cheese, with Gorgonzola dolce or Danish blue working identically — melting into the hot bowl for a salty bite, and croutons fried in olive oil. The potato in the base isn’t there for taste. Its starch does the thickening, which is why 200 ml of cream, a bit under a cup, is enough richness for 1.2 litres of stock, roughly five cups.
- Nutmeg does for broccoli what it does for spinach: it mutes the sulfurous cabbage note. Don’t skip it.
- Fry the bread — plain sandwich loaf is ideal — just before serving; croutons soften in hot soup within a couple of minutes.
The base without cheese or croutons keeps a day in the fridge; reheat it gently and stop short of a boil.
Part of European cuisine — 103 more recipes in the section.
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Ingredients
Instructions
Peel the potatoes and cut them into small cubes. Wash the broccoli and break it into florets. Peel the onion and chop it coarsely.
Heat the pressure cooker and sauté the onion in the butter over medium heat until golden. Add the vegetables and the vegetable stock.
Close the pressure cooker and cook the soup at high temperature. As soon as the indicator rises, reduce the heat (turn it off if cooking on an electric stove).
Open the pressure cooker and add the cream. Blend into a puree and add the seasonings.
Cut the bread into even pieces, salt them, and fry in the olive oil until golden and crisp.
Serve the soup with pieces of cheese and croutons.
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