Velvety broccoli soup
Velvety broccoli soup
Ingredients
For the soup:
- 1 onion
- 2 stick(s) celery
- 1 leek
- 1 clove of garlic
- 900 gr broccoli
- 50 gr white wine
- 700 gr water
- salt
- pepper
- 10 tablespoon(s) extra virgin olive oil
For the croutons:
- <100 gr extra virgin olive oil
- 1 clove(s) of garlic
- 150 gr bread
- 1 tablespoon(s) thyme
- salt
- pepper
To serve:
- chili flakes
- Extra Virgin Olive Oil
Directions
Place a pot over high heat.
Coarsely chop the onion, cut the celery and the leek into small cubes, and add them to the pot.
Finely chop the garlic, add it to the pot, and sauté.
Add the broccoli, the wine, and let it evaporate completely.
Add the milk, the water, the tarragon, salt, pepper, put the lid on the pot, and simmer over medium-low heat for 10-15 minutes.
Remove from the heat, add the olive oil, and puree with an immersion blender until you get a velvety texture. If your soup thickens too much, add a little warm water and keep pureeing until you get the desired consistency and texture.
For the croutons: Place a frying pan over high heat.
Add the butter, the garlic crushed, thyme, salt and pepper.
Cut the bread into cubes and add it to the pan. Mix constantly for 3-4 minutes, until it becomes crispy.
Serve the soup with chili flakes, lime slices, extra virgin olive oil, and the croutons.
