"A perfectly healthy brocolli soup. Ease as it gets, but nice bold flavors thanks to the smoked salmon, celery and chili. That's good soup."
Broccoli Soup with Smoked Salmon
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 stick sliced Celery
- 2 cloves pressed Garlic
- 2 thinly sliced Shallots
- 1 Vegetable Stock Cube
- 700 Broccoli
- 100 grams Smoked Salmon
- Garden Cress
- Chili Flakes
- Smoked Paprika Powder
- Grilled Chopped Hazelnuts
Method
Step 1
Place soup pan (or Dutch oven) on medium heat, and add sliced shallots. Allow to brown lightly, then add garlic sliced celery stick and stock cube – stir for about 3 minutes and the kitchen starts to smell nice
Step 2
Add about 200 mL of boiling water to pan (or add cold and heat). Slice florets from heads of broccoli so that chunks are no larger than 5 cm and all roughly the same size. Add broccoli to boiling stock. The stock won’t cover all of the broccoli, but don’t worry, that’s the way it’s supposed to be
Step 3
Cover pan with a lid, and allow to simmer and steam for about 8-10 minutes, depending on the size of your florets. Little to no resistance should be felt when poking the broccoli with a sharp knife. Take out 4 big florets, and cut off the very top cm, which will be used as a topping. Place leftover back in the pan!
Step 4
Before moving on, be sure to have about 300 mL of boiling water at hand. With the broccoli cooked and ready, use a stick blender to turn entire contents of your soup pan into a thick puree. Then, slowly add parts of the boiling water until you achieve the desired consistency. I always like it to be about as thick as yoghurt
Step 5
Add loads of freshly ground black pepper – loads of it. This is what gives it a great depth at the end.
Step 6
Fill plates or bowls with soup, and top with shreds of smoked salmon and the tops of the florets you saved earlier. Add a final touch of black pepper – and optionally some garden cress, paprika, grilled hazelnuts or chili flakes to add some heat.