Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, broccoli & asparagus soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Broccoli & Asparagus Soup is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Broccoli & Asparagus Soup is something which I’ve loved my whole life.
Broccoli (Brassica oleracea) is a cruciferous vegetable related to cabbage, kale, cauliflower, and Brussels sprouts. These vegetables are known for their beneficial health effects. Broccoli is a green vegetable (Brassica oleracea var. italica) in the flowering plant family Brassicaceae (formerly Cruciferae), characterized by fleshy green flower heads arranged in a tree-like fashion on branches sprouting from a thick, edible stalk.
To begin with this particular recipe, we must first prepare a few ingredients. You can have broccoli & asparagus soup using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Broccoli & Asparagus Soup:
- Make ready 1/3 rd a head of broccoli florets,
- Make ready The large stalk from a head of broccoli,
- Make ready 230 ml boiled water (filtered if possible),
- Get 10 spears of asparagus, very ends trimmed off,
- Get 200 ml milk or dairy free alternative, (I used almond milk),
- Take 1/2 Vegetable stock cube,
- Get 1 tbsp olive oil,
- Get 1/2 an onion chopped finely,
- Take Salt and white pepper to season
- Prepare To serve:
- Prepare 2 rashers crispy fried bacon (optional)
- Make ready 2 tbsp crème fraiche or fat free quark,
- Make ready 1 drizzle of extra virgin olive oil,
- Make ready Fresh parsley leaves,
- Prepare Salt and ground black pepper to season
- Get Equipment Needed:
- Make ready 1 hand blender / blender
Broccoli is a bonafide dinnertime hero. Broccoli is a bonafide dinnertime hero. Some people prefer broccoli florets, but you can eat the leaves and stems, too. The stalk contains the most fiber, while broccoli leaves are highest in cell-protecting antioxidants.
Steps to make Broccoli & Asparagus Soup:
- Add the vegetable stock to the boiling water and stir through to dissolve. Add to a saucepan over a high heat and then place in all of the broccoli stalks. Bring to a boil and cook for around 7 minutes. Next add in the florets and continue to boil.
- In a frying pan, add in the olive oil and once hot sear the asparagus and the chopped onion until it gets a bit of colour and the asparagus is slightly charred. Remove from the heat. Remove the asparagus, chop it up into smaller pieces and add it in with the broccoli. Set aside the onions for the time being.
- Boil the broccoli until the stalks are nice and soft and the water has reduced down by about half. Season well with salt and a pinch of white pepper to taste.
- Add the cooked onions in with the broccoli and asparagus. Remove from the heat and allow to cool for 2-3 minutes.
- Using a hand blender or regular blender, blend until nice and smooth and no large lumps remain. Add in half the milk and blend again until a smoother texture is achieved. Add the remaining milk, blend one final time until velvety smooth.
- For the garnish I like to fry up some bacon until crispy, then sprinkle on top with some crème fraiche or fat free quark, and a little drizzle of extra virgin olive oil then a few sprigs of fresh parsley leaves. Then a final grind of black pepper and salt to taste. Enjoy!
Broccoli, form of cabbage, of the mustard family, grown for its edible flower buds and stalk. Broccoli is a green vegetable from the cabbage family. It is generally sold in heads, which have multiple florets branching off a central stem, and sometimes have leaves still attached. Broccoli is a member of the brassica clan, and so is related to cabbage, cauliflower What we know today as Broccoli — the kind that is standard in North American and UK. Broccoli is a cruciferous vegetable rich in nutrients.
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