GREEN VELVET SOUP
- Wilson Wilnic
- May 11
- 2 min read
Updated: May 12
A vibrant broccoli cream soup blended to a smooth, velvety texture and finished with rich cream for exceptional silkiness. Garnished with a delicate cream spiral and tender broccoli florets, this refined soup offers freshness, balance, and a sophisticated modern presentation
YIELD : PREP TIME :
RECIPE
BROCCOLI BASE
ITEM NAME | QUANTITY | UNIT |
Fresh broccoli florets | 1000 | gm |
Water | ass need | for brunching |
Salt | 5 | gm |
ITEM NAME | QUANTITY | UNIT |
|---|---|---|
Brocoli basa | 200 | gm |
Olive oil | 6 | gm |
Miced garlic | 2 | gm |
Diced onion | 10 | gm |
Cooking cream | 150 | gm |
Salt | 5 | gm |
Vegetable stock powder | 5 | gm |
Black pepper | 1 | gm |
PREPARATION METHOD AND PROCEDURE
PREPARING THE BROCCOLI BASE
Select fresh, vibrant green broccoli and trim into florets.
Bring a large pot of water to a boil and add 5 g of salt.
Blanch the broccoli for 2 minutes until tender while retaining its bright green color.
Immediately transfer to an ice bath to stop the cooking process.
Drain thoroughly and blend until completely smooth.
Store the broccoli base in an airtight container under refrigeration for up to 3 days.
PREPARING THE SOUP PER SERVING
In a clean saucepan, heat olive oil over medium heat.
Add chopped onion and minced garlic.
Sauté until soft and fragrant.
Add broccoli base and heavy cream.
Season with salt, vegetable stock powder, and black pepper.
COOKING THE SOUP
Bring to a gentle boil while stirring.
Simmer briefly until smooth and creamy.
Adjust seasoning and consistency as required.
NOTE
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