Rich and comforting, broccoli cream soup with pecans combines the earthy flavor of broccoli with a creamy, nutty sauce. In order to make the soup, chopped broccoli and onion are sautéed in butter before being blended with heavy cream, chicken or vegetable broth, and seasonings to produce a velvety-smooth soup. The soup is then garnished with toasted pecans, which enhance the dish's nutty flavor and add a crunchy texture to go with the creamy broth. On a chilly day or as the first course of a special meal, this soup is ideal. It is a satisfying and filling dish because of the soup's creaminess and the pecans' crunchy texture. It's also a great way to take advantage of broccoli's health advantages, as this leafy green vegetable is a powerhouse of vitamins and antioxidants. For a complete meal, serve this soup hot with some crusty bread or a salad.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 2servings
Calories 300kcal
Ingredients
2 cups of broccoli florets
1 cup of heavy cream
1 cup of vegetable or chicken broth
1 clove of garlic, minced
1 teaspoon of salt
1/4 teaspoon of black pepper
1/2 cup of pecan pieces
2 tablespoons of unsalted butter
Instructions
Melt the butter over medium heat in a medium saucepan.
Stirring continuously, add the garlic and cook for 30 seconds until fragrant.
Stir together the broccoli florets, salt, and pepper in the saucepan.
Bring to a boil the heavy cream and broth after adding them.
The mixture should simmer for 10 to 15 minutes, or until the broccoli is tender, with the heat reduced to low.
Blend the mixture with an immersion blender or in a blender until it is completely smooth.
Reintroduce the pureed soup to the pan and heat it through over low heat.
Put the soup into bowls and top with pecan pieces.