Steps to Prepare Super Quick Homemade Roasted broccoli and walnut soup
Hey everyone, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Award-winning Roasted broccoli and walnut soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Roasted broccoli and walnut soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted broccoli and walnut soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roasted broccoli and walnut soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Roasted broccoli and walnut soup estimated approx 1 hr 15 mins.
To begin with this recipe, we must first prepare a few ingredients. You can have Roasted broccoli and walnut soup using 9 ingredients and 6 steps. Here is how you cook it.
Our neighbour had too much broccoli and generously gave us three large heads. Now, I like broccoli as much as the next person, but that's a lot of broccoli. Rather than cooking it a bit at a time and risk having it spoil before we got through it all, and with the weather outside being miserable and rainy besides, I decided to turn the lot into a pot of comforting soup. For extra flavour, I added roasted garlic and walnuts to the mix. It was a pretty tasty solution to our broccoli overage.
Ingredients and spices that need to be Take to make Roasted broccoli and walnut soup:
- 3 heads broccoli
- 1 head garlic, whole, unpeeled
- 1 onion, chopped
- 1/4 cup brandy
- 1/2 tsp ground cumin
- 6 cups chicken stock
- 1 cup roasted walnut halves
- 1 cup heavy cream
- Greek yogurt or sour cream, for garnish
Steps to make Roasted broccoli and walnut soup
- Preheat your oven to 400 F. Chop the broccoli into large chunks (a bit bigger than bite-sized). Don't worry about uniformity, they'll all get blitzed anyway. Throw the broccoli into a large mixing bowl and drizzle with a good amount of olive oil (I actually used leftover bacon grease from breakfast). Add a few sprinkles of salt and toss to coat. Spread the broccoli out on a foil-lined baking sheet.
- Lop the top off the head of garlic; just enough to expose the cloves inside. Wrap the garlic head in foil, with the chopped part open. Drizzle the garlic with a bit of olive oil (or bacon grease) and add a pinch of salt. Nestle the garlic in amongst the broccoli and put the tray in the oven for 1 hr to roast.
- Add a glug of olive oil and a tbsp butter to a medium pot on medium heat. Add the onion and let cook 2 or 3 minutes until softened and starting to brown. Carefully pour in the brandy and let cook 1 minute until most of the liquid boils off. Break up the garlic head you just roasted and squeeze the garlic out of the cloves and into the pot. Sprinkle in the cumin and add the roasted broccoli. Stir to combine.
- Pour the stock into the pot and turn the heat down to low once it reaches a simmer. Season with a pinch of salt and a few grinds of black pepper.
- Add the walnuts to a small pan and put it on medium-low heat. Remove the nuts once they're warmed though and smelling roasty, about 3 or 4 minutes.
- Add most of the walnuts to the pot of soup. Using an immersion blender, blitz the soup thoroughly. It won't get completely smooth, but it shouldn't be chunky either. Stir in the cream, then check the seasoning. Turn the heat back up to medium and bring it to a simmer one last time before serving. Garnish with the remaining walnuts and a dollop of Greek yogurt or sour cream.
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