Crema de Brócoli
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
400 kcal
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Course
Main Course
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Cuisine
American
Crema de Brócoli
Description
Crema de Brócoli combines broccoli florets with potatoes, onions, and garlic cooked gently in butter, then thickened with flour. Water and chicken bouillon form the base, providing a savory backdrop to the vegetables. The soup is finished by stirring in cream and freshly grated cheddar cheese, which melts to create a rich and velvety consistency. Nutmeg and black pepper add gentle warmth and spice to balance the creamy flavor.
The cooking method involves simmering ingredients until the potatoes are tender and the broccoli is cooked through but still retains some texture. The cheese and cream make the soup smooth, with a cheesy undertone that complements the naturally earthy broccoli.
This soup is ideal for serving as a warming appetizer or light main course. Garnishing can be done as desired to add contrast or freshness. Its thickness and richness make it suitable for colder weather meals where comfort and nourishment are desired.
According to the notes, leftover soup should be refrigerated in an airtight container and consumed within three days. Reheating is best done gently in a microwave or stovetop, though freezing is discouraged due to potential separation of cream and cheese which can alter the texture and flavor.
Ingredients
- 4 tablespoons butter unsalted
- 1 medium onion , finely chopped
- 3 garlic minced, cloves
- ⅓ cup flour
- 5 cups water
- 1 cup cream any fat percentage works, or milk
- 2 tablespoons chicken bouillon Knorr granulated
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg optional, freshly grated
- 800 g potato peeled and cut into ½-inch cubes (any potato type works well
- 1 broccoli about 5 cups), cut into small bite-sized pieces, large head, florets
- 8 oz cheddar cheese freshly grated, 2 cups
Instructions
- In a large pot, melt the butter over medium-high heat. Add the onion and garlic and cook for 3 to 5 minutes, until the onion is softened.
- Stir in the flour and cook, stirring constantly, for 1 minute.
- While whisking, slowly pour in the water. Add the chicken bouillon, nutmeg, and pepper. Stir until the bouillon is completely dissolved, then add the potatoes.
- Bring to a gentle boil and cook uncovered for about 8 minutes or until the potatoes start to get tender, stirring occasionally to prevent sticking.
- Add the broccoli and cook for another 10 minutes. Stir in the heavy cream and bring the soup back to a simmer, uncovered. Add the cheese, stirring until completely melted. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls and garnish as desired.
Notes
- Store any leftovers in an airtight container in the refrigerator and consume within 3 days.
- Reheat gently in a microwave or on the stovetop to prevent separation of cream and cheese.
- Freezing is not recommended as it may cause texture and flavor changes due to ingredient separation.
User Reviews
Overall Rating
5
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