Food recipes

Cappuccino broccoli soup


Here's a delicious way to cook broccoli with this cappuccino-style broccoli soup.

Ingredients for 4 persons :

  • 50 g of Fourme de Montbrison
  • 10 g of sliced ​​almonds
  • ½ bunch of chive
  • 100 g chanterelles
  • 1 tbsp. tablespoons of olive oil
  • 10 g semi-salted butter
  • 10 cl of liquid cream (30% fat)
  • Salt, freshly ground pepper

For the cream of broccoli:

  • 1 broccoli (400 g)
  • 25 cl of white stock
  • 100 g heavy cream (30% fat)
  • Salt, freshly ground pepper

Cappuccino broccoli soup

For the cream of broccoli:

- Cut the broccoli into small florets. Wash it, cook it long-style until it is tender. Squeeze it between your hands to extract as much water as possible. Mash with a fork until a smooth puree is obtained.

- In a saucepan, pour the white stock, add the broccoli puree and heavy cream. Bring to a boil and put in a blender. Season.

- Crust the cheese. Cut it into small cubes.

- Place the almonds in a hot pan, lightly toast them.

- Wash, drain and cut the chives into small pieces.

- Clean the chanterelles, cut them in half. Sauté them in olive oil until the water has evaporated. Add the butter and the chives.

- Whip the liquid cream until it sticks to the branches of the whisk.

- Pour the hot broccoli cream into a soup tureen (or deep plate).

Sprinkle with chanterelles, fourme de Montbrison and toasted almonds.

Arrange the whipped cream on top.

Chef's BBA

This soup can be made with pumpkin. It is possible to remove the almonds and chanterelles and replace them with just pan-fried scallops.

Words from the kitchen

Cook the English way: cook in boiling water salted with coarse salt. Refresh in ice water.

Calories per person: 355.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Cream Of Mushroom Soup. Sanjeev Kapoor Khazana (October 2020).