Broccoli Soup with Parmesan Crisps
There is no soup – like fresh, homemade soup. A good homemade soup is liquid comfort in a bowl. The taste and aroma wash away the stress and worries of a hectic day.
With the current abundance of fresh, homemade stock a lot of delicious, new soup recipes are being tested in our kitchen. This Broccoli Soup with Parmesan Crisps recipe is an outcome of these experiments. It’s a scrumptious and healthful soup that will satisfy your soul. 
This magnificent soup is velvety in texture without the addition of any cream. The Parmesan crisps add some crunch and saltiness to the soup and are a wonderful alternative to traditional soup croutons. They also add an unexpected oomph to a humble bowl of soup, making this a great soup for any occasion.
This magnificent soup is velvety in texture without the addition of any cream. The Parmesan crisps add some crunch and saltiness to the soup and are a wonderful alternative to traditional soup croutons. They also add an unexpected oomph to a humble bowl of soup, making this a great soup for any occasion.
Broccoli Soup with Parmesan Crisps Recipe
Recipe Adapted from Down Home with the Neely’s: Broccoli Soup and Giada de Laurentis’: Parmesan Crisps
Time: 30 minutes
Yield: 4 servings
Recipe Adapted from Down Home with the Neely’s: Broccoli Soup and Giada de Laurentis’: Parmesan Crisps
Time: 30 minutes
Yield: 4 servings
Ingredients:
Broccoli Soup Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 cup red onion, peeled and diced
4 cups of broccoli florets
3 1/2 cups of chicken or vegetable stock
Salt and pepper to taste
Garnish: Parsley, chopped (optional)
Broccoli Soup Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 cup red onion, peeled and diced
4 cups of broccoli florets
3 1/2 cups of chicken or vegetable stock
Salt and pepper to taste
Garnish: Parsley, chopped (optional)
Parmesan Crisp Ingredients:
½ cup Parmesan cheese, grated (See note)
½ cup Parmesan cheese, grated (See note)
Notes:
- For best results with the crisps shred half the cheese thinly and half thick. Mix both together.
Method:
1. Preheat the oven to 200 C/400 F. Line a baking sheet with a silicon mat or parchment paper.
2. In a non-stick pot heat the olive oil and butter on medium heat. Add the onions and sauté for 2 minutes.
3. Now add the broccoli and sauté for 3-4 minutes. Add the stock and bring to a boil. Once the stock reaches a boil, reduce the heat, cover and simmer till the broccoli is tender.
4. While the broccoli is cooking, make the Parmesan crisps:
Pour a heaping rounded teaspoon of grated Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. (Silicone baking sheet is highly recommended.) Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart. Bake 3-5 minutes until the crisps are golden and crisp. Remove from the oven and cool. (The cheese crisps a bit more while cooling).
5. Once the broccoli is tender use an immersion or regular blender and puree the soup. Stir in salt and pepper to taste. Ladle into soup bowls and garnish with parsley. Add the crisps just before serving. Serve hot.
1. Preheat the oven to 200 C/400 F. Line a baking sheet with a silicon mat or parchment paper.
2. In a non-stick pot heat the olive oil and butter on medium heat. Add the onions and sauté for 2 minutes.
3. Now add the broccoli and sauté for 3-4 minutes. Add the stock and bring to a boil. Once the stock reaches a boil, reduce the heat, cover and simmer till the broccoli is tender.
4. While the broccoli is cooking, make the Parmesan crisps:
Pour a heaping rounded teaspoon of grated Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. (Silicone baking sheet is highly recommended.) Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart. Bake 3-5 minutes until the crisps are golden and crisp. Remove from the oven and cool. (The cheese crisps a bit more while cooling).
5. Once the broccoli is tender use an immersion or regular blender and puree the soup. Stir in salt and pepper to taste. Ladle into soup bowls and garnish with parsley. Add the crisps just before serving. Serve hot.
No comments:
Post a Comment