About this recipe:A deliciously creamy and hearty soup. Sauteed onions, garlic and carrots are simmered with broccoli, then liquidised and blended with single cream. Perfect with fresh crusty bread.
1 onion, chopped
4 large carrots, chopped
1 clove garlic, chopped
1 litre water
4 tablespoons chicken stock granules
450g fresh broccoli florets
500ml single cream
3 tablespoons plain flour
4 tablespoons ice water
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
4 tablespoons chopped parsley
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Method Prep:20min › Cook:45min › Extra time:1hr5min › Ready in:2hr10min
Melt butter in a saucepan over medium heat; add chopped onions, carrots and garlic; cook for 5 minutes, stirring occasionally until softened.
In a medium-sized cooking pot, add 1 litre water and chicken stock granules and bring to the boil. Add pre-cooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
In a liquidiser or food processor, puree soup in batches and return to pot. Stir in single cream and remaining broccoli florets.
In a cup, mix flour with 4 tablespoons ice water to form a thin liquid.
Bring soup to the boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper and stir well. Garnish with chopped parsley when serving. Serve soup hot or cold.