Creamy Broccoli Bisque
 Total Time |
|---|
| 1.50 hours |
Ingredients
 Serves |
|---|
| 4 |
- 1 head broccoli
some milk
1 Tbsp unsalted butter
1 cup onion
4 cloves garlic
1 tsp thyme
1 cup (100 g) celery
1 cup (145 g) carrot
1 cup (225 g) potato
4 cups vegetable stock- 0.66 cups heavy cream
2.66 oz English cheddar cheese- some salt
- some pepper
- 0.33 carrot
- 4 tsp parsley
| Serves |
|---|
| 12 |
- 3 heads broccoli
- some milk
- 3 Tbsp unsalted butter
- 3 cups onion
- 10 cloves garlic
- 1 Tbsp thyme
- 3 cups (300 g) celery
- 3 cups (435 g) carrots
- 3 cups (675 g) potatoes
- 10 cups vegetable stock
- 2 cups heavy cream
- 8 oz English cheddar cheese
- some salt
- some pepper
- 1 carrot
- 0.25 cup parsley
Cookware
- 1 immersion blender
- 1 large soup kettle
Instructions
Step 1
Take some of the broccoli into florets and poach them separately from the soup in vegetable stock or milk. You will add those at the end when the soup has been pulverized with the immersion blender.
Step 2
In a large soup kettle, heat the unsalted butter and when hot add the onion and cook until translucent. (This could take a few minutes). Add the garlic and when fragrant add thyme, celery, carrots and potatoes and broccoli.
Step 3
Add the vegetable stock enough to barely cover all your vegetables.
Step 4
Cook for about 90 minutes or until all vegetables are soft and cooked.
Step 5
Using your immersion blender, process the soup until all the ingredients are nice and smooth. Add the heavy cream and the English cheddar cheese; adjust the seasoning with salt and pepper. Add the shredded carrots, parsley and the reserved florets.
Info
The broccoli can be substituted for cauliflower
Source