About this recipe:This creamy broccoli and cream cheese soup is tasty and vibrant and a great way to get your greens. Enjoy with crusty bread.
1 head broccoli, cut into florets
2 tablespoons salted butter
1 onion, finely chopped
1 clove garlic, minced
150ml vegetable stock
300ml full fat milk
300g cream cheese
salt and pepper, to taste
2 tablespoons copped fresh chervil
55g grated Parmesan cheese
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Method Prep:15min › Cook:30min › Ready in:45min
Steam the broccoli over a pan of boiling water for 5 minutes until just tender. Remove from the heat and set aside.
In a saucepan over a medium heat, melt the butter and add the onion and garlic. Add the broccoli and stir to coat in the butter. Add the stock and milk and bring to the boil before immediately reducing the heat to simmer gently for 20 minutes. Add the cream cheese and stir until melted.
Purée the soup until well blended using a hand held liquidiser. Season and add the fresh chervil. Serve sprinkled with Parmesan cheese.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.